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.

I always crave banana bread -- moist, tender, nut studded slabs with plenty of butter on top. I don't always crave the calories that come with it. That's why I have been experimenting with a creating a healthier, reduced fat banana bread that will keep both tummy and my hips happy. I have succeeded.

This banana bread is low in fat and calories yet high in fiber, protein, and heart-healthy omega-3 fatty acids. Instead of fats such as butter or oil, I used healthier egg whites, low-fat buttermilk, non-fat yogurt, and orange juice. Instead of just plain white flour, I used protein and fiber-rich oats and whole wheat flour and omega-3-rich flax seed and walnuts.

The cherries are a seasonal surprise that add sweet juiciness to eat bite. Of course, you could substitute other fresh fruit such as apples or mangoes or dried fruit such as raisins or apricots. Oh, and don't worry. It tastes great.

The savage weather has reached Biblical proportions. Yes, I am exaggerating, but today it is blowing so hard that I am fully expecting Auntie Em to ride by my window on her bicycle at any time. Frankly, I’d rather look out and see her than some random farm item that was once tethered to the ground.*

Well, there is no antidote to all this other than good warming winter food. (And chocolate—I have my new favorite, a 77% percent cocoa bar from Chocolove, by my side.) In the kitchen today I am making a cauliflower gratin, because I am still having cruciferous cravings. Don’t worry, I am not eating the chocolate and the cauliflower at the same time.

Because of my sweet tooth, I prefer cauliflower roasted, rather than prepared any other way. So today I was thinking about taking the extra step of putting roasted cauliflower into a gratin with Gruyère and rosemary—and then I realized I’d already developed a recipe like this for The Fresh & Green Table.

I’m calling it…the last of the Thanksgiving leftovers that is. This was truly the end of my turkey…those last two cups of shredded meat. It is December, time to wrap up this turkey thing and move on to the next holiday. However, I do know lots of you also make a gobbler for Christmas, so this recipe might come in handy at the end of the month. You’re welcome:).

I have to say I thought long and hard on how I was going to use up these last bits of the Thanksgiving bird. For me it’s a challenge, there’s no way I’m going to serve it with gravy like the regular holiday meal. I want to make something completely different.

Since it was lunchtime and after I fiddled through the spice cabinet, I decided on this A-M-A-Z-I-N-G sandwich. I added everything I possibly could because texture in a sandwich like this is key. Is has to have crunch.

My husband had it for lunch and requested more for dinner…it was that good. This is definitely a nice way to send off the bird for another year. (Okay I’m lying, I’ve stockpiled two turkeys in my deep freeze. I know I’ll be breaking them out over the winter.)