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You know and love her for her approachable baking recipes, but Dorie Greenspan’s latest cookbook, Everyday Dorie: The Way I Cook, is filled with the irresistible savory dishes she makes all the time—like roasted acorn squash wedges.
Describing how she created the autumnal side, Greenspan says, “The result was wedges of roasted squash, its dense, naturally sweet flesh herb-accented from the za’atar and slightly tart from the molasses. And the skin—my favorite part—had spots of tasty char and, where the oil mixture had puddled, patches of bright flavor.”
It shines alongside meat or fish, but you can also mix it into salads, toss it into pasta or serve it on a bed of bitter greens with a drizzle of olive oil or a dollop of spiced yogurt. (Oh, and the leftovers keep in the fridge for up to two days.)
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