I like cooking classes because they are a great way to connect with people who love food and to learn tips, tricks and techniques. I am lucky to have more than one cooking school within walking distance from my house. I took a class on vegetarian cuisine at the New School of Cooking which encourages a love of crafting food in novice and experienced cooks alike. We made several dishes, including a vegetarian paella – but all that rice made me feel heavy. So of course I modified it to meet my current dietary needs (and taste buds) – crispy cauliflower “rice” with vegetables, seeds, and spices. As the cooking instructor said, “make the recipe yours.”
My family is sick and I am starting to feel a tickle in my throat so I thought it was time for soup. There is nothing more warming and comforting than a curried spicy butternut squash soup. But there is so much more that this versatile squash can be used for.
Every winter our CSA box is loaded with butternut squash. A squash related to pumpkin, low in calories (45 calories per 100 grams or about 1 cup) loaded with poly-phenolic anti-oxidants, vitamins A and B (folates, riboflavin, niacin, B-6, etc), minerals (iron, zinc, copper, calcium, potassium, phosphorus) and dietary fiber.