My favorite thing to do with a winter squash is to stuff it.
If you're looking for syrup-sweet, marshmallow-crowned yams, this is not the recipe for you. If you’re interested in sweet potatoes that taste like sweet potatoes with a little extra, then consider Grandma Hill’s approach.
This was my first taste of the south of France.
I love this method of cooking zucchini. It is the one I return to time and again.
Sprinkle with chives or scallions, and serve.
Place the onions, cut-side up, in a greased baking dish. Drizzle with the oil and sprinkle with salt and pepper. Cover with aluminum foil and bake for 1 1/2 hours. Uncover and bake for a further 15 minutes or until just starting to brown.
If you like crackly pan scraps, have an appetite for anything extra crispy, or if you prefer your food more darkly tanned than pale, then you must try making tahdig.