5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Despite this week’s climatic tomfoolery, we are indeed in the midst of autumn - and if the fall season means anything for food, it’s squash, and lots of it.
Chef Tony Conte is the executive chef of The Oval Room in Washington, D.C. Conte arrived on the capital city’s dining scene after a stint as executive sous chef at Jean-Georges Vongrichten's critically acclaimed, three-Michelin-starred Jean Georges restaurant in New York City. Since then, he’s been cranking out Mediterranean-influenced modern American cuisine to the District's power players and food lovers alike.
For Conte, the best way to celebrate autumn's most ubiquitous gourd is by squashing it into your usual culinary repertoire - and here's how.
Five Tips on Cooking Fall Squash: Tony Conte
If it’s soft, it’s rotting from the inside out. Blemishes on the flesh can be from how it was grown or they may have been bruised in transit, which doesn’t harm the flavor or mean that it’s overly ripe or unusable - quite the opposite.
When shopping ask at the farmers markets or grocery store for the 'number twos.' These veggies (apples too) don’t look perfect but they are excellent for cooking and are going to be peeled anyway. And the number twos are far less expensive."
2. Make it hot
We typically add dried chili powder or flakes, olive oil, and garlic before roasting in the oven. You can serve alongside a steak or a nice pork loin for a great fall entrée."
3. Make it sweet
4. Don’t throw anything away
5. Don’t be afraid to experiment
What's your squash specialty? Spill the beans in the comments.
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