Winter squashes, the tough-skinned ones, usually keep well, but are harder to peel. If you’ve a tried and true way of peeling squash, stick with it. But if the job seems daunting, try tackling it in small bits. Take butternut, for example. First truncate the squash where the neck meets the body. Next slice the body longitudinally in half, then into quarters. Scoop out the seeds. To make small dice for purées and soups, cut each quarter crosswise into ½-inch slices and pare away the skin w...
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Last week we ran a recipe for roasted eggplant. This week we’re roasting cauliflower. Even people who profess not to like cauliflower one bit can fall in love with this dish. Roasting brings out the sweetness of cauliflower and slightly caramelizes it. And the recipe couldn’t be easier.

Roasted Cauliflower
1 lb or so cauliflower, washed and trimmed
3-4 Tbs. mild olive oil
salt and pepper
squeeze of  lemon juice
½ tsp. fresh chopped thyme, or parsley

Preheat oven to 400F. Slice a whole head of ...
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