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I'LL HAVE ANOTHER...

Winter squash. These vegetables are cheap and long-lived and add flavor, color and nutrition to any meal. I wish restaurants used them in the kitchen more than in dining room decorations; they are an easy way to expand their vegetable choices _ and ours. Butternut, acorn, spaghetti, calabaza or Hubbard squash make great purees, soups, ravioli, risotto and stews.

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