home or Register


Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
more about lidia ›




Asparagus, Green Pea, and Scallion Sauce
Here's a fitting sauce for springtime, full of ...
 
see all
lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
see all lidia's videos ›


see all of lidia's photos ›


Winter Squash
Squash is slowly inching up into the popular vegetable list, but I have always loved it and have alway...
 
see previous tips ›
see next tips ›


Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
Celebrate Spring with Lidia
Lidia is celebrating spring with her new book and is having a book signing dinner at Lidia’s Kansas City and Lidia’s...
 
Lidia on the Better Show
Lidia be appearing on the Better Show on March 12th preparing dishes from Egg-Citing Farm Adventure. Be sure to check your local...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
February 24, 2015
Winter Squash

Squash is slowly inching up into the popular vegetable list, but I have always loved it and have always cooked with it. It is nutritious, versatile, and delicious. Northern Italy consumes more zucca (winter squash) than southern Italy, especially in the areas near Modena in Emilia-Romagna, and Padova in the Vento. It makes a great filling for pasta, it is great as a side dish, or appetizer. You can fry it, marinate it, grill, or boil it. In central Italy they make savory and sweet chutneys with squash and serve them alongside meat roasts.