A lifelong question that you may have been asked is, “which came first, the chicken or the egg?”
Eaten by almost everyone for breakfast, hidden during Easter, and extremely useful for most baked goods and custards, eggs themselves are a very special ingredient. Whole eggs are used for omelets, and can also be fried, poached, scrambled, or boiled. Every egg contains three parts: the shell, yolk, and the white. All three can be used in different ways in cooking.
Fall is approaching, and it’s time to use a versatile and seasonal ingredient: squash! Butternut, acorn, kabocha, delicata, all of which invoke the earthy and nutty flavors of autumn. Of the plethora of squash to choose from, I prefer delicata squash for it’s beautifully colored skin, easy-to-cut shape, fragrant sweetness and ability to be eaten raw. This beautiful vegetable can be used in many different applications; a variety of textures can be achieved from the multitude of preparations a delicata can be put through. Such an ingredient should be celebrated, especially in season, so without further ado, here are several ideas on what you can do with a squash