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Roasted Pumpkin Parsnip Soup

Chef Katie Simmons

Nothing says fall quite like fresh pumpkin! Sweet parsnips and a touch of nutmeg round out the seasonal flavors, all roasted together for richness in this gluten-free, vegan soup. Make a batch of this fat-free, easy soup on the weekend and freeze extras. Serve with pumpernickel toast or a wild rice salad for a satisfying, healthy weeknight meal.

1 baking pumpkin (2.5 - 3 pounds)
2 medium parsnips
1/2 teaspoon nutmeg
3-4 cups water
1/2 teaspoon salt

Yield: 8 cups

  • Gather ingredients. Preheat oven to 425°F. 

To roast the vegetables 

  • Peel the parsnip and cut into 1/2-inch thick pieces. Cut the pumpkin in half along the equator. Use a big spoon to scoop out the seeds. You can roast the seeds and use as garnish on the soup. 
  • Sprinkle the nutmeg inside one of the pumpkin halves.
  • Place the parsnip in a baking dish. Place the pumpkin, cut-side-down, over the parsnips. Add 2 cups of water to the baking dish. Roast at 425°F for about 60 minutes. 
  • The pumpkin is ready when it collapses and is soft enough to scoop out the flesh. Remove from the oven and let cool slightly. 

To finish the soup

  • When the pumpkin is cool enough to handle, use a large spoon to scoop out the flesh. 
  • Place the pumpkin, parsnips, and any liquid from the pan into a blender. Add 1 1/2 cups of water and the salt.  Puree until smooth. 
  • You might need to add another 1/2 cup or so of water to reach a smooth, pourable consistency. Make sure it is hot water, to keep your soup hot.
  • Garnish with parsley, pumpkin seeds, or chives and serve. 

Classically-trianed Chef Katie Simmons is a personal chef in Chicago. Her journey to cooking has been a winding path from Kentucky to backpacking in New Zealand through culinary school at Kendall College and working for Whole Foods Market.  Her own frustrations of being an overweight fitness professional finally led her to embrace a plant-based, vegan diet. 

Tina's Tidbits: 

Chef Katie Simmons' Tips

You can use a variety of fall squash in this recipe. Acorn, Celebration, and Kaboucha would all taste great.

Kasha Pumpkin Pilaf with Shitake Mushrooms (Gluten Free)

Deborah Rood Goldman

My goal was to build a healthy and delicious grain bowl that was low-fat and filling. This combo of sweet pumpkin, sautéed crunchy cabbage and flavorful shitakes fits the bill.

A good friend whose diet is gluten-free was dubious when I assured him that the kasha pilaf I'd brought to a temple pot luck was indeed gluten-free. Despite its name, buckwheat is not wheat. Kasha comes from the buckwheat plant, which belongs to the same family as rhubarb. Though it looks and cooks like a grain, it's actually the seed of a fruit. After roasting, buckwheat is called kasha. I left out the classic bowtie noodles in classic kasha varnishkas to build an autumn grain bowl, perfect during Sukkot for a meal in the sukkah and to enjoy on Shabbat throughout the fall and winter. 

1 tablespoon extra virgin olive oil
1 medium onion, thinly sliced
1 small pumpkin, or substitute butternut, acorn, or kombucha squash, peeled, cubed and roasted
1/4 head of small green cabbage, thinly sliced
1 handful dried shitake mushrooms, soaked until soft, then thinly sliced
1 cup whole grain buckwheat (kasha)
1 egg
2 cups broth, water, or bouillon
salt and fresh pepper to taste
  1. In nonstick pan, gently sauté onions until translucent. Add cabbage and mushrooms, and cook until cabbage is slightly wilted but still crunchy. Remove from heat and place vegetables aside in a bowl.
  2. Beat egg in small bowl and stir in kasha to coat the kernels.  Pour kasha-egg mixture into pan on stovetop and toast grains over medium-high heat until the kernels separate, about 3 to 4 minutes.
  3. Add 2 cups broth, water or bouillon, salt, and pepper, and bring to a boil.  Reduce heat to low and cover skillet. Simmer 10 minutes or until most of the liquid is absorbed. 
  4. Gently stir in the roasted pumpkin or squash cubes, sauteed onion, cabbage, and shitake mushrooms.

    Deborah Rood Goldmana longtime member of the Garden City Jewish Center in Garden City, NY, currently serves as the congregation’s president. She is a digital communications producer on the Union for Reform Judaism's marketing and communications team.  A native New Yorker, Deborah grew up on Long  Island,  and holds a bachelor’s degree in American civilization from Brown University and a master’s degree in library science from Queens College. 

Watermelon Gazpacho

Rabbi Linda Henry Goodman

Good friends of ours made this soup as part of a delightful Shabbat lunch in Jerusalem... perfect for a summer day! The recipe comes from the Garden City Jewish Center's cookbook: Sharing Our Favorites.


7 cups fresh watermelon, rind discarded, cut into chunks
1 1/2 cups ice cubes
3 ounces whole almonds with skins
3 garlic cloves, coarsely chopped
8 slices firm white sandwich bread, crusts discarded, torn into pieces
2 tablespoons red wine vinegar
2 teaspoons kosher salt
1/4 cup extra virgin olive oil
Freshly ground black pepper to taste
  1. Seed 1 cup watermelon chunks and cut into small dice.
  2. Purée remianing watermelon in blender or food processor, in batches if necessary. Pour purée through a medium mesh sieve into a large bowl, pressing on solids; discard solids.
  3. Blend juice with ice, almonds, and garlic, in batches if necessary, until smooth.
  4. Add bread, vinegar, salt, and pepper to taste and blend.
  5. With motor running, add oil in a slow stream, blending until smooth.
  6. Ladle soup into bowls and serve topped with diced watermelon.

Note:  You can omit the ice cubes and put in in less oil.

Hummus Techina

Michael Solomonov

By now, you will not be surprised to learn that the secret to great Israeli-style hummus is an obscene amount of techina (tahini), as much as half of the recipe by weight, so it’s especially important to use the best quality you can find. Unlike Greek-style hummus, which is heavy on garlic and lemon, Israeli hummus is about the marriage of chickpeas and techina. In fact, with the exception of a dash of cumin, there are no other ingredients.

The only lemon and garlic involved have been used in my BasicTechina Sauce (see below).

There are countless variations of hummus, but I’m not talking about black bean, white bean, or edamame hummus. Those might be perfectly nice dips, but since hummus is the Arabic word for chickpeas, that’s what we use. The variations are condiments spooned into the center of a bowl of pure hummus. My favorite, and by far the most popular, is a plate of techina-rich hummus garnished with—you guessed it—more techina. Remember to leave time for dried chickpeas peas to soak overnight.

1 cup dried chickpeas
2 teaspoons baking soda
1 ½ cups Basic Techina Sauce (below), plus a bit more for the optional topping
1 teaspoon salt
¼ teaspoon ground cumin
Paprika, for garnish
Chopped fresh parsley, for garnish
Olive oil, for drizzling
1 head garlic
3/4 cup lemon juice (from 3–5 lemons)
2 generous cups techina
1/2 teaspoon ground cumin


  1. Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with plenty of water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
  2. Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add enough cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot with a lid, and continue to simmer for about an hour, until the chickpeas are fully cooked and completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don’t worry if they are mushy and falling apart a little.) Drain.
  3. Combine the chickpeas, techina sauce, salt, and cumin in a food processor. Puree the hummus for several minutes until it is smooth and uber-creamy. Then puree it some more! To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley, more tehina sauce if you like, and drizzle generously with olive oil.

Yield: 3 1/2 cups

Basic Techina Sauce

This simple sauce is one of my basic building blocks and is so versatile that once you master it, there are a million things you can do with it. The important step here is to allow the garlic and lemon juice to hang out for ten minutes after blending but before adding the jarred techina. This step helps stabilize the garlic and prevents it from fermenting and turning sour and aggressive, which is the problem with a lot of techina sauces (and therefore the hummus made from them).

Because you’re making an emulsion (oil-based techina incorporated into water and lemon juice), the techina sauce can sometimes separate or seize up. Don’t panic! Keep a glass of ice water nearby and add a few tablespoons at a time to the lemon juice–techina mixture while you’re whisking, until your creamy emulsion returns.

  1. Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon of the salt. Blend on high for a few seconds until you have a coarse puree. Let the mixture stand for 10 minutes to let the garlic mellow.
  2. Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the techina to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt.
  3. Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1½ cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
  4. Taste and add up to 1½ teaspoons more salt and cumin if you like. If you’re not using the sauce immediately, whisk in a few extra tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen for up to a month.

Yield: 4 cups

​Excerpted with permission from ZAHAV by Michael Solomonov. Copyright © 2015 by Michael Solomonov and Steven Cook. Photography © 2015 by Mike Persico. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

Chef Michael Solomonov was born in Israel and grew up in Pittsburgh. He and Steven Cook are the co-owners of CookNSolo Restaurants, home to some of Philadelphia's most distinctive culinary concepts, including Zahav, Federal Donuts, Abe Fisher, Dizengoff, Rooster Soup Co., and Goldie. They are a combined four-time James Beard Award Winners, including the 2016 "Best International Cookbook" and "Book of the Year" awards for their first cookbook, Zahav, and a 2011 "Best Chef Mid-Atlantic" win for Solomonov and who in May, was named the 2017 JBF's "Outstanding Chef".

Israeli Hummus

Orly Ziv

This recipe is the superstar of any culinary tour in Israel. Although you can use canned chickpeas, if you want to make authentic hummus you must start with dried chickpeas. It takes a little bit of forethought, but not that much more work, and it's worth it.

2 cups dried chickpeas
1 medium onion, peeled and cut into quarters
5 cloves garlic
1 bunch fresh parsley (optional)
1 teaspoon cumin (optional)
4-5 tablespoons tahini
Juice of 1 lemon
Olive oil
Coarsely chopped parsley leaves
1/2 bunch fresh parsley
1/2 bunch fresh cilantro
  1. Put the chickpeas in a large bowl, cover with water and soak overnight. Change the soaking water at least once.
  2. Drain and rinse the chickpeas, put in a large pot and cover with plenty of cold water. Add the onion and garlic and bring to a boil. Simmer until the chickpeas are tender, 2 to 3 hours. (Alternately, cook in a pressure cooker for at least 1 1/2 hours after it starts to boil.) Add the parsley and cumin to the cooking water if you like.
  3. Drain the chickpeas and remove the herbs, reserving some of the cooking liquid.
  4. Set aside 1/4 cup of the chickpeas. Grind the remaining chickpeas along with the cooked onion and garlic in food processor or hand blender.
  5. Gradually add tahini, lemon juice, and salt until you have a smooth, uniform paste. Slowly pour in reserved chickpea liquid until the desired consistency is reached.
  6. Taste and adjust seasoning.
  7. Pour into a bowl and serve topped with a drizzle of olive oil, the reserved chickpeas, paprika, and coarsely chopped parsley leaves.

Variation: Make green hummus by adding 1/2 bunch fresh parsley and 1/2 bunch fresh cilantro.

Reprinted with permission from Cook in Israel: Home Cooking Inspiration by Orly Ziv. 

Tina's Tidbits: 

Orly's Tip

  • You can freeze the cooked chickpeas and cooking water separately in small quantities and defrost before making your hummus.

Challah Cheese Soufflé

Tina Wasserman

This recipe is featured in Tina Wasserman's cookbook, Entree to Judaism for Families, filled with tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding.

When the Jews left Egypt and wandered in the desert, God sent manna from the heavens to feed them. On Friday they received a double portion because they could not work on the Sabbath. That is why we have the tradition of two loaves of challah on our Shabbat tables. Dew fell from heaven to protect the manna, and that is why many Jews today either cover their challahs with a special cloth or sprinkle sesame seeds on top to symbolize the dew.

Unless you have a large family or your two challahs are very small, you will have a lot of challah left over! This recipe and the two others that follow are good ways to use these leftovers. Not only do the recipes provide delicious ways to engage a child in the kitchen, they offer opportunities to discuss the meaning of Shabbat and its customs.

A modern version of a soufflé, this recipe will not fail or collapse, since bread binds the ingredients together. This dish is perfect for younger children with short attention spans because the dish needs to be assembled several hours ahead of time or even the night before. This gives the challah time to absorb the liquids, and the dish will puff up when baked.

1–1 1/2 medium challahs (approximately 12 cups of challah cubes)
1 stick unsalted butter
6 eggs
2 cups milk (whole, 1% or 2%)
1 teaspoon salt
10 grindings of freshly ground black pepper
1/8 teaspoon nutmeg
12–16 ounces shredded sharp cheddar cheese or Jarlsberg cheese (about 3 1/2 cups grated)
Additional butter or cooking spray for greasing the pan
  1. Cut challah into 1/2-inch slices, and then cut the slices into 1/2-inch cubes;or pull the bread apart into small pieces if that is easier. The crust does not need to be removed if it isn’t hard. Set aside.
  2. In a 1-quart glass bowl covered with a sheet of paper towel, melt the butter in the microwave according to the manufacturer’s setting. Set aside.
  3. Using a mediumwhisk, whisk the eggs and the milk together with the salt, pepper, and nutmeg in a 2-quart mixing bowl. Add the melted butter and whisk to combine. Set aside.
  4. If not using packaged shredded cheese, grate the cheese on a coarse grater.
  5. Grease a 2-quart casserole or soufflé dish with butter or nonstick cooking spray.
  6. Arrange 1/3 of the bread cubes in the bottom of the pan, and then layer 1/3 of the cheese on top. Make 2 more layers of bread and cheese, and then pour the egg/milk mixture over all. Lightly press down to make sure all of the bread layers are covered with liquid ingredients.
  7. Cover the dish with plastic wrap, and refrigerate for at least 4 hours or overnight.
  8. When ready to cook, preheat the oven to 350°F. Bake the dish in the center of the oven for 45 minutes to 1 hour or until the top is golden brown and a thin pointy knife inserted in the center comes out wet but clear.

TIna Wasserman is the best-selling author of Entrée to Judaism: A Culinary Exploration of the Jewish Diaspora. An award-winning cooking instructor specializing in contemporary kosher cuisine, Tina holds degrees from Syracuse University and New York University, and is a popular food educator in her own cooking school and as a scholar-in-residence in communities across North America.

Tina's Tidbits: 
  • Older children will enjoy the reinforcement of their math and geometry lessons with this recipe, and younger children can easily make this dish if you let them break the challah into little pieces with their hands and you buy packaged shredded cheese.
  • Butter often splatters when melting because it naturally contains some water. To avoid having it explode all over your microwave oven, cover the dish lightly with a piece of paper towel when melting.
  • It goes without saying that children under the age of ten or those not tall enough to reach into an oven should not be removing any hot baking dish from an oven.
  • If a child is doing the testing to see if the soufflé is fully baked (step 8), the test should be done out of the oven with the soufflé dish placed on a counter. If the soufflé is not ready and it is taken out of the oven for too long, it will become dense when fully baked, so young children should not do the testing.

Kitchen Conversations

  • Discuss why challah is so special for Shabbat. What’s your favorite challah? Does it have raisins? Plain? Flavored? Whole wheat?
  • Did Jews always eat fancy braided bread?


Kale, Mango, and Almond Salad with Honey Ginger Dressing

Tina Wasserman

This recipe is featured in Tina Wasserman's newest book, Entree to Judaism for Families, filled with tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding.

Together, kale, mango, and almonds create a terrific salad for a hot summer day enjoyed with a slightly sweet salad dressing that complements the flavors.

Kale is a member of the cruciferous vegetable family and is a relative of broccoli, cabbage, cauliflower, and bok choy. It is grown in Israel and has become very popular because scientists have discovered its importance in promoting good health. The mango tree is a distant relative of the cashew and pistachio trees, and its origins lie in southern India. Today there are hundreds of mango varieties in the world. Shelly, Omer, and the very popular Maya mango were developed in Israel over sixty years ago. Almonds have always been associated with the Land of Israel, and almond trees are the first to flower in Israel when Tu Bishvat is celebrated.  

During Passover, use products that are labeled Kosher for Passover, and substitue wine vinegar or sherry vinegar for the rice wine vinegar, and leave out the corn oil.  

1 pound fresh kale or 10 ounces baby kale
1 mango
1/3 cup dried sweetened cranberries or cherries
1 ounce candied ginger, about 1/4 cup slivered (optional)
1/2 cup slivered almonds, roasted
1/2 cup prepared mayonnaise
2 tablespoons wildflower or clover honey
2 tablespoons rice wine vinegar or any light fruit vinegar (e.g., apple cider vinegar, pear vinegar)
1 tablespoon canola oil or corn oil (leave out during Passover)
1/2 teaspoon powdered ginger
  1. If using whole kale leaves, pull the leaves off of the stems, and then layer the leaves on a cutting board. Using a chef›s knife, cut thin strips of kale, and place them in a 4-quart mixing bowl. You should have about 12 cups.
  2. Carefully cut the mango in half using a 5-inch utility knife or a special mango cutter. Remove the peel, and cut the mango into 1/2-inch cubes. Add the mango to the kale.
  3. If using the candied ginger, carefully cut the chunks into slices and then into thin sticks using a paring knife. Add to the kale mixture. Add the roasted almonds, and then refrigerate the salad until ready to serve.
  4. To make the dressing, place the mayonnaise in a 1-quart mixing bowl. Using a bar whisk, whisk the mayonnaise until it is smooth.
  5. Add the remaining dressing ingredients to the mayonnaise, and whisk until smooth. Refrigerate until ready to use.
  6. When ready to serve, toss the salad with enough dressing to coat all of the ingredients but not make it soupy.
Tina's Tidbits: 
  • Although most children can tear the leaves of kale off of the thick stems, consider buying a 10-ounce bag of baby kale or kale-spinach mix if you are making this salad with a very young child.
  • Layering the leaves of kale will save a great deal of time when cutting the kale into strips, but care should be taken when slicing, as the leaves do not lie flat on the cutting board.
  • The candied ginger adds a wonderful taste to this salad. Rather than eliminating this ingredient because the child is too young to safely cut the ginger into thin strips, an adult should cut the ginger prior to making the salad.

Herb Salad with Feta Cheese, Halvah, and Green Almonds

Amelia Saltsman

The Persian tradition of a sabzi platter—aromatic herbs, radishes, alliums, salty feta, and sweet halvah—is equally delicious in salad form and a great way to use up all those extra herbs you bought for your Seder. Another seasonal Persian favorite — green, or immature, almonds — adds an unusual tart note. When very young, the entire almond fruit is edible, from its green, peach-like fuzzy outer layer to the clear, jelly-like nascent nut inside. As it matures, the still tender nutmeat whitens and the outer layer becomes too hard to eat. Look for them at farmers’ markets in almond-growing areas and also at Persian groceries. Green almonds are lovely both raw and pickled. If you don’t have green almonds, make this beautiful early-spring salad anyway.

1 small head butter lettuce, large leaves torn
1/2 to 1 bunch regular chives or leek chives, snipped
1/2 bunch mint, preferably Persian, torn
Leaves of a few sprigs of tarragon
4 to 6 radishes, thinly sliced
1/4 to 1/2 cup (1 to 2 ounces/30 to 55 g) green almonds
1 to 2 tablespoons walnut oil
Juice of 1/2 lemon
Finishing salt, such as Maldon sea salt or sel gris, or kosher salt and freshly ground black pepper
3 ounces (85 g) feta cheese, preferably French, broken into 1/2 - to 1-inch (12-mm to 2.5-cm) chunks or sliced
3 ounces (85 g) halvah, broken into 1/2 - to 1-inch (12-mm to 2.5-cm) chunks or sliced
  • In a salad bowl, combine the lettuce, chives, mint, tarragon, and radishes. Just before serving, thinly slice the almonds crosswise and add to the salad. Drizzle the oil and lemon juice over the salad, season with salt and pepper, and toss to coat evenly.
  • Mound the salad on a serving platter or divide among individual salad plates. Top with large feta and halvah crumbles or serve with slabs of each on the side.

Reprinted with permission from The Seasonal Jewish Kitchen © 2015 by Amelia SaltsmanSterling Epicure, an imprint of Sterling Publishing Co., Inc. Photo by Staci Valentine.

Amelia Saltsman is the daughter of a Romanian mothern and an Iraqi father who met in the Israeli army and immigrated to Los Angeles, where she was born and raised. Her cooking reflects her eclectic background, with the diverse flavors and cultural touchstones that have made her award-winning first book, The Santa Monica Farmers' Market Cookbook, a beloved classic. Amelia's name is synonymous with intuitive, seasonal cooking, and she is regularly sought out for her expertise by publications such as Bon AppétitCooking LightVegetarian TimesU.S. AirwaysFIt PregnancyThe Jewish Journal, and Los Angeles Times. She is a frequent guest on KCRW's "Good Food with Evan Kleiman" and a longtime advocate for small family farms. Amelia lives with her family in Santa Monica.

Carrot Kugel

Pat Tolkoff of Temple B'nai Or Sisterhood

This colorful and tasty carrot kugel is a great holiday dish, and a good substitute for potatoes or rice.

1 cup sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine or unsalted butter
1/2 cup light brown sugar
2 cups grated carrots (about 5-6 medium)
1/2 orange, grated rind and juice
2 unbeaten eggs
  1. Preheat oven to 350°F.
  2. Sift together the four dry ingredients.
  3. Cream shortening and sugar in large bowl. Add carrots, eggs, rind, and juice to creamed mixture, and mix well.  Mixture will look slightly curdled.
  4. Gradually add dry ingredients to creamed mixture and mix well.
  5. Bake in 1 1/2-quart casserole, uncovered for 45-50 minutes.

Note: Use margarine instead of butter if serving with a meat entrée.

Butternut Squash in Sweet and Sour Sauce (Zucca Gialla in Agrodolce)

Tina Wasserman

I first saw this dish in Joyce Goldstein’s Cucina Ebraica. I was intrigued by the flavor combinations. The sweet-and-sour flavoring is so much a part of the Jewish culinary culture, and the use of vinegar implies that this dish was made in advance for the Sabbath day meal. The following is an adaptation of Joyce’s recipe.

2 pounds butternut squash
2–3 tablespoons olive oil, or as needed
Kosher salt as needed
1/2 cup chiffonade of fresh mint
2 large cloves of garlic, sliced lengthwise into thin slivers
1/2 cup balsamic vinegar or red wine vinegar
1/2 cup sugar (less if using balsamic vinegar)
1/8 teaspoon cinnamon
Kosher salt and freshly ground black pepper to taste
  1. Cut the squash in half lengthwise, peel it, andremove all seeds and fibers from the inside. Cut each half lengthwise again and slice crosswise into 1/4-inch slices.
  2. Toss the squash slices with 2 tablespoons of olive oil to coat, and place the squash slices on a nonstick cookie sheet or roasting pan. Sprinkle very lightly with some kosher salt.
  3. Bake for 15 to 20 minutes at 400° F or until squash is tender but firm – if the tip of a sharp knife is easily inserted and removed from the squash, it is done.
  4. Layer the cooked squash with the mint and garlic slivers in a serving dish.
  5. Pour any pan drippings from the squash into an 8-inch nonstick sauté pan. If there is very little oil, add 1 tablespoon of olive oil to the pan. Heat on medium for 10 seconds.
  6. Add the balsamic vinegar and sugar first to dissolve, and then add the cinnamon to the pan. Cook, stirring constantly, until the mixture bubbles and thickens slightly, about 4 minutes.
  7. Pour the hot syrup over the squash, and gently move and lift the squash with a rubber spatula or large plastic serving spoon (these utensils won’t cut into the pieces of squash) to distribute the sauce evenly.
  8. Serve at once or at room temperature, which is perfect for a buffet.
Tina's Tidbits: 
  • To chiffonade a leafy herb, layer 5–10 leaves on top of each other, and roll the leaves tightly together into a long log like a cigarette. Cutting across the log, make thin slices. When you are done, there will be thin strands of herb that almost float when you toss them in the air – hence the reference to chiffon!
  • Balsamic vinegar is made from white trebbiano grapes. The juice is allowed to age in different types and sizes of wood barrels that impart the special sweet-tart flavor to the vinegar.


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