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cooking.nytimes.com
Delicata is a light yellow squash with green stripes and a creamy, rich texture One of the best things about delicata is that it’s much easier to clean, cut and cook than butternut or other winter squash varieties Hannah Kaminsky of Fairfield, Conn., creator of the My Sweet Vegan blog, was inspired by the tubelike shape of the delicata
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Zucchini, yellow squash, red bell pepper, and onions are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined pan.
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Make your own garlic ranch dressing using mayonnaise, buttermilk, hard-boiled eggs, and plenty of garlic powder.
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Red pepper slices marinated in a vinegar, garlic and anchovy mixture take on a flavor that makes them perfect for condiment trays and salads.
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Sweet maple syrup and tangy Dijon mustard balance each other out in this recipe for grilled chicken.
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This vegan recipe for banana cake is made without eggs, milk, or butter. One can add raisins or chopped nuts for extra flavor and variation.
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Roasted garlic and chives are simmered in a creamy risotto for an easy Italian-inspired dinner.
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Get Primavera Orzo Recipe from Food Network
cooking.nytimes.com
This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.
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Tuesday tastes better with French bistro style steak and potatoes on the menu.
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With layers of sweet pepper ketchup, endive slaw, and mustard, the chicken sandwich gets an update in this burger.