It's winter squash season here at The Hub, so we're getting creative with the Acorn and Butternuts. Yesterday in Kids Cook we roasted acorn squash and puréed it in a food mill for a silky smooth pasta sauce seasoned with garlic and sage. Check out the recipe for this surprisingly simple and comforting dish.
Kids Cook happens on Tuesdays and Thursdays, from 4:15-5:00. These hands-on, drop-in cooking sessions feature simple dishes, including seasonal foods, plus garden to table education.