Whos recipe is risotto with squash, black truffles, and taleggio?
Massimo Capra From Wednesday’s Globe and Mail Published on Tuesday, Oct. 27, 2009 7:09PM EDT Last updated on Wednesday, Oct. 28, 2009 2:33AM EDT With winter approaching, I find myself craving the local delicacies on offer almost with anxiety: The farmers are preparing the soil for the long cold season ahead, and it is our last chance to enjoy the fruits of their labour. Of the many finds in the markets today, nothing is more ubiquitous than squash, of course. And if you’re like me, you are searching for something different to do with it. Despite all the variety available, I know that people usually use this great-tasting vegetable simply for roasting or as a side dish. Or pureed squash soup, which is on many menus across the country (including my own), but which I must admit I find boring, no matter how you spice it up. But I am here to tell you squash has many delicious uses. Some of my colleagues and friends love to prepare pumpkin cheesecakes, roasted spiced squash and stews with cu
