Butternut Squash: Red Curry with Squash and Tofu

Photos by Meghan Rose

Squash and tofu in red curry is a common menu item in Thai restaurants and is easy to recreate at home. It can be served over rice, rice noodles, or on its own as a soup. This pictured bowl would have been prettier with a fresh basil garnish, but it was a winter night in Wisconsin and I didn't feel like making a run to Asian Midway Foods for fresh basil.

Sweet Potato: Sweet Potato Hash

Photo by Emily Mills

Sweet potatoes are good for you and good in savory dishes with enough salt or other seasonings to balance out the sugar.  This is one of the really simple ways to make sweet potatoes and could work for breakfast, lunch or dinner. A sunny side up egg on top is a great way to add protein and make a whole meal. I use grapeseed oil because it has a light flavor and holds up to high heat without breaking down (it has a high smoke point), but vegetable or canola oil would work too.

For the botanist nerds: sweet potatoes are the only edible member of the morning glory family Convolvulaceae and are not related to yams.

Hash:

2 large sweet potatoes, cut into 1" cubes

1/4 cup grapeseed oil

1/2 yellow onion, chopped

1 tsp salt

1/2 tsp fresh black pepper

Heat the grapeseed oil over medium-high heat in a skillet. Add the sweet potatoes, onions, salt and pepper.  Cook for about 20 minutes, stirring occasionally, until the potatoes are tender.  There should be some caramelization of the onions and sweet potatoes. Add more salt to taste.