The foundation of vegetarian cooking is fresh, whole foods: in-season fruits and vegetables, nuts and oils, and whole grains. Find recipes to match the ingredients you have on hand, or check out our list for inspiration.
In Season Now: Winter squash
Winter squash — acorn, butternut, spaghetti, to name a few — have thick skins, making them last longer than other varieties, and are delicious steamed or baked.
When cooked and scraped out of the skin, the flesh of this squash looks like strands of spaghetti, which is why it is a popular alternative to pasta.
The whole dish can be made in about an hour and is best served hot—when the polenta is still steaming, the Parmesan is melting and the colors are vibrant.
Any winter squash such as butternut or kabocha is suitable.
Use this stuffing for eggplant or any of the scrumptious types of squashes available in the autumn, such as delicata, acorn or sweet dumpling.