Recipes from the Root Cellar, by Andrea Chesman

"270 Fresh Ways to Enjoy Winter Vegetables"

I found this book at the library last week and have fallen in love.  In my part of the world gardens are bursting with zucchini, yellow squash, pumpkins, tomatoes, beets, cabbages, turnips, and more.  These recipes help to break the home cook out of  the cooking ruts we sometimes find ourselves in.  You know one or two ways to prepare squash and that is what you stick with.  Squash is pretty easy to ruin.  They become runny, slimy and overcooked.  Does anyone know what to do with pumpkins except make pie or the occasional pumpkin loaf?  What do you do with a giant head of cabbage?
Andrea Chesman does a wonderful job of creating recipes that are easy to follow and the outcome is remarkable.  Her recipes are full of flavor and include easily obtained ingredients.  This book is also dedicated to the winter vegetable harvest which makes it a must have for gardeners.  I love that it allows me to feed my family foods in season and always serve them in new and interesting ways. 
I highly recommend adding this book to your cookbook collection!

Recipe Sample:
Winter Squash with Caramelized Apples
Serves 4-6
1 large buttercup, butternut, or red kuri squash, or 1/2 small baby blue Hubbard squash
4 T butter
2 large apples, peeled, cored, and chopped
1/4 cup firmly packed brown sugar
1/2 t ground cinnamon
1/4 t freshly grated nutmeg
salt and freshly ground black pepper

1.  Preheat oven to 400 degrees.
2.  cut the squash in halves if small, or into quarters if large.  Remove an discard the seeds and fibers.  Place skin-side up in a baking dish and add about 1 inch of water to the dish.
3.  Bake for 60-90 minutes, depending on the size of the pieces, until completely tender when pierced with a fork.
4.  Meanwhile, melt the butter in a large skillet over medium heat.  Add the apples, brown sugar, cinnamon, and nutmeg.  Saute until the brown sugar is disolved and the apples are tender and coated in the sugar syrup, about 5 minutes.  Set aside.
5.  When the squash is done, drain off the water.  Turn the pieces flesh-side up, and allow to cool until they can be handled easily.  Scrape the flesh from the skins into a mixing bowl and discard the skins.  Mash or beat until smooth.
6.  Fold in the apples and their syrup.  Season generously with salt and pepper.
7.  If desired, reheat in a microwave or in the top of a double boiler set over boiling water.  Serve hot.