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The Globe and Mail

Dinner tonight: Squash takes centre stage

I like winter squash because it is so versatile. You can steam, fry, roast or boil it, and with the judicious use of spices turn out extraordinary dishes. Plus, it's nice to eat something that's home-grown during a season when most vegetables are imported. Since they vary so much in taste and texture, buying the right kind for the recipe helps make the end result tastier. Click here to read a primer on the popular vegetable.

  • Squash crisp
  • Squash soup with wild mushrooms
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