Winter

White acorn. Red Kuri. Turban. Carnival. Names as colorful as the squashes themselves. And if you’ll excuse me for saying this, sometimes they look as if they landed on earth from outer space. No offense meant towards other galactic life forces!

Welcome, winter squash.

A few years ago I made it a point to familiarize myself with these hefty gourds. Until that point they were only gorgeous table decorations to me (trés gay, I know I know), and also made nice ammo during food fights. Then butternuts became the popular choice and began showing up everywhere. I wasn’t complaining, I love the sweet, nutty mild flavor they bring to stews, soups and purees. But then I began to wonder about the others, and in time began to learn that even though they’re awkward, fugly, and heavy, they really are wonderful and delicious. I look forward to this time of year.

Unlike summer squashes with their soft, edible skins, winter varieties must be peeled and cooked. But it’s really easier than you think.

Another workhorse of a vegetable, Butternut Squash is always on my shopping list and in my inventory  during the fall and winter months.

Sometimes it’s tucked into a curry, sometimes it’s a soup or pureed but, most of the time, it’s simply roasted with cayenne, cinnamon and salt and then drizzled with sugar free maple syrup (which has just 20 calories instead of 200!)

It’s not only a delicious side dish with dinner, it’s a satisfying snack to take on the run, or a great way to top a spinach, walnut and cranberry salad the next day.  Believe it or not, I even have it for breakfast sometimes because its cinnamon-y and syrupy warmth reminds me of hot cinnamon rolls!

And this is also another one of those one oven/one time dishes which makes it easy to build your inventory!

Now that the fall has given way to colder weather, enjoying winter’s chill outdoors requires a well-insulated coat and good gloves. Indoors, the kitchen fights back the cold with a hot oven and good food ready to eat. The best winter food comforts our spirits and nourishes our bodies. Nothing does that better than a roasted vegetable salad.

In summer, a ripe tomato salad mixed with peppery arugula leaves and bits of salty, creamy Bulgarian feta can be a meal in and of itself. When the weather cools and a weakening sun denies farmers the heat they need to grow nature’s leafy wonders, we still hunger for salads but now it’s time to look to hearty greens and root vegetables to satisfy that craving.

In winter, walking through the local supermarket’s fresh produce section, it’s easy to believe we live in a one-season world. Vegetables and fruit that require summer’s heat are stacked high in the bins. But one taste and it’s easy to tell, these delectables have been grown out of season or traveled long distances to reach our tables.

Root vegetables like celery root, beets, turnips and potatoes grow well in the colder months. When roasted, their starches convert into sugar, coaxing the best out of these subterranean gems.

My appreciation of certain foods is only enhanced by the symbolism associated with them. As an example, in Italy it's a tradition to eat lentils on new years day. The individual lentils are supposed to represent the coins that will come to you in the new year. Ever since I heard that, the thought of a big sausage and lentil stew on new years day seems like just the right thing. Jewish new years or Rosh Hashanah has its own traditional foods. I grew up eating apples dipped in honey to represent the sweetness of the new year, but I just learned that another traditional food for the Jewish new year is the pomegranate. Moroccan Jews say that the seeds of the pomegranate represent the good deeds or mitzvah that will occur in the new year and I have to say I think that the two-fold symbolism is as sweet as an apple dipped in honey.

Pomegranates like figs, feature prominently in Greek mythology, as well as the bible. They have long been a symbol of fertility in many cultures. Have you ever noticed how often they show up in religious paintings? Christians have so many different interpretations of the pomegranate it's tough to keep track.