How did you prepare your squash? We might be able to steer you in another direction. And did you use canned, frozen, or fresh?

I don't know the backstory here, but I hope you roasted the squash in the oven.

I'm glad you liked the braised leeks, angelaid, I've done (and enjoyed) that recipe too.

The fun thing about recipes, especially for those who are as accomplished in the kitchen as you seem to be, it that they can be a starting point to a different outcome. You can experiment by adding or subtracting flavors and steps so that the end result is more personally pleasing,

I'll share what others have said, it's great to hear about your discoveries and explorations in the world of veggies.

One of my favorites, out of season now but coming back in a few months, is artichokes. I like to have them as a first course all by themselves, because it takes long enough to eat them that the pace of the dinner will become leisurely and enjoyable.

First course? Heck, when they are in season they make up my entire dinner ... first course, entrée, and dessert.

I'm a native Californian so that may have something to do with it. And I live within driving distance (farther drive now that I've retired) to the Artichoke Center of the World.

Here is a link that might be useful: Artichokes in Castroville

I roasted the (fresh) squash. Am going to try it mashed next time.

Rhizo - I'm just trying some new (to me) veggie sides.

I'm roasting eggplant (never had before), zucchini and garlic tonight.

I love artichokes. Husband thinks they are too much work for too little reward. LOL

I have done the squash with sweet potatoes, green tart apples , apple cider and maple syrup. You bake all together~~quick easy side dish. I hate to cook that was easy for me and the fam dam liked it~

Butternut squash is one of my favourite vegetables in the fall and winter. Butternut squash soup is really good too.

Love artichokes but it sure is hard to find them in the stores where they aren't dried out and sorry looking. I sometimes buy canned or jarred artichoke hearts and eat them right from the can or jar. Good in pastas too but my favourite are steamed and eaten with lemon butter

I have never had stuffed artichokes

Anne

I'm also a native and currently living not too far from Castroville, thunderbolt. I'll wave Hi at you when I drive past your house.

One artichoke isn't enough to fill me up, but it's a good start.

Ever have the cream of artichoke soup at Duarte's Tavern in Pescadero? It's awesome, as is their cream of green chili soup. Better yet, they'll do a combo half/half. It's worth the drive.

Although I haven't tried it, my girlfriend raves about Ina Garten's Butternut Squash Risotto recipe. I love butternut squash!

Although I haven't tried it, my girlfriend raves about Ina Garten's Butternut Squash Risotto recipe. I love butternut squash!

Angela, I've been super impressed with how you've jumped into the world of veggies.

I've never learned to appreciate eggplant, no matter how it's prepared, not sure why. I hope that you'll have a different opinion!

"Ever have the cream of artichoke soup at Duarte's Tavern in Pescadero? It's awesome..."

No, Snidely, although I've heard Duarte's artichoke soup is worth raving about. Currently, I'm about 1.5 hours farther away up in the western foothills of the Sierra. It just might be worth a drive though it would mean an overnighter. Lee

I'd describe it as a worthwhile stop when enjoying that stretch of Hwy 1 for the day, or a good excuse as a reason to do so, but not more. Any drive over 1 hour might be a wasted effort. I wouldn't drive down from the foothills to get there if that were the only reason for making the trip.

I cook it and mash it -putting in butter, nutmeg and some maple syrup and serve it like mashed potatoes (without any gravy LOL )

You might try Buttercup squash next time. It's sweeter and more flavorful than Butternut. I grew both of them last year (plus a couple of others), and they're keeping well.

I like to peel and cut butternut squash into 2 inch chunks or so. Simmer in salted water till tender to a knife piercing through the chunk. Drain, mash, add butter, salt, pepper and ground cinnamon. You can usually just mash it with a fork, but otherwise use a potato masher or the hand held electric mixer.

I don't know what your dietary restrictions are, but I love broccoli 2 easy ways. Simmer till tender in an inch of salted water. Drain and season with salt, pepper, butter and fresh lemon or lime juice. Or make a cheese sauce with milk, cubed Velveeta cheese, salt, pepper, and a dash of cayenne. Same sauce is delicious on cauliflower.