The one food prep task we fear is slicing and peeling butternut squash (and all the winter* squashes, but we eat butternut most often).

It’s not the easiest thing to slice and peel, given the force needed to cut through the squash.

Even with a firm cutting board and a super-sharp knife, we face with foreboding the prospect slicing the squash in half.

We put on our oyster-shucking gloves for some hand protection, and wish we had the safety gloves used by construction works.

Before we discovered the following hack, we gritted our teeth, sliced the squash in half in a guillotine-like motion, and baked the halve as is, or with stuffing.

The idea of peeling the butternut was still daunting, if less extremity-threatening.

That’s the back-story.

We recently came across a tip that replaced the fear with a better technique: an easy way to slice winter squash, starting with the microwave and finishing with a sharp, serrated vegetable peeler.

The microwave softens the skin so it’s easy to peel. A good serrated peeler does the rest.

Here’s a video showing how easy it is to do it.
 
 
TO PEEL THE SQUASH

1. CUT off the ends with a super-sharp knife (it’s time to get out your knife sharpener), and use a fork to poke 10-20 holes around the squash.

2. PLACE in the microwave for 3-4 minutes. Let cool before peeling. Then, use your peeler to remove the skin. You can use a knife, but it’s more laborious.

3. DICE, cut rings, or otherwise slice the squash. You’re ready for your recipe!
 
 
GET THE BEST PEELER

Remember, you’re paying for the best blade. Two to look at.

 
 
THE 11 TYPES OF WINTER SQUASH

Farmers markets and upscale stores like Whole Foods Markets often have winter squash varieties that are not available in most supermarkets.

Here’s a list of well-known and less-known varieties:

 
 
> Beautiful Butternut Squash Tart

> Stuffed Delicata Squash Cylinders

> Stuff A Delicata Squash “Vase”
 
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*You can tell winter squash from its thick, hard exterior. You need force in order to slice into it. Summer squash has a thin peel that can be eaten.

[1] We were in fear of halving a butternut squash until we learned the “microwave” tip (photo © Good Eggs).

[2] There’s no need to peel the squash when you stuff the halves. This recipe, from Del’s Cooking Twist, adds the lovely touch of a diamond pattern in the flesh of the squash (photo © Del’s Cooking Twist).

[3] Not all winter squash are hard to slice. The delicata squash, for example, provides an easier time of it (photo © Good Eggs).

[4] Kabocha squash comes in a variety of colors. This one is called “sunshine kabocha” (photo © Good Eggs).

[1] Mac and cheese with toppings of choice; here, broccoli florets, chopped scallions and diced tomatoes (photo © Amy’s Kitchen).

[2] Feeling flush? Top your mac and cheese with lobster (photo © Blake’s).

[3] One box, lots of gluten-free variations. Just add your toppings of choice, from broccoli or kale to chicken or seafood. Crab lobster are our favorites! (photo © Pamela’s Products).

[4] Ready to take a bite? (photo © Hannah Kaminsky | Bittersweet Blog).

THE NIBBLE’s gluten-free expert, Georgi Page-Smith, tries a GF version of one of America’s favorite comfort foods.

It’s been a while since I succumbed to the siren song of a good Mac and Cheese.

I’ve tried a few fancy versions at various gourmet purveyors and even an unnamed frozen variety, but nothing has quite hit the mark.

And, to be honest, because my favorites have always involved way too much cheese and because I’ve become accustomed to a low-carb lifestyle, it has always been a guilty pleasure and not part of my regular rotation.

Not since the days when I would break out the Kraft Mac and Cheese while babysitting had I ever really been tempted to taste one of the many varieties of boxed Macs.

But, when gluten-free specialist Pamela’s Products stepped up recently, releasing two gluten-free Macaroni and Cheese flavors (one is vegan), with organic noodles, it was time to take a trip down memory lane.

The pasta is organic, made from gluten-free flour (organic white rice flour, organic pea protein, organic sprouted brown rice flour).

 
All ingredients are non-GMO.
 
 
WHIPPING UP PAMELA’S MAC & CHEESE

Enjoy it as a lunch on-the-go, or dress it up with a few vegetables, herbs and assorted trimmings for dinner.

Toasted breadcrumbs are a traditional mac & cheese garnish—recipe below).

I chose to make my Macs for a late lunch, putting their flavor, convenience and fuel potential to the ultimate test.

The standard Mac N’ Cheese was my first flavor, so that I could establish a ‘true North’ for the rest of my tastings. The instructions on the box are fairly standard, though they did call for boiling the noodles, then draining and mixing the butter, flavor packet and milk in the saucepan separately.

In our home the noodles were drained by holding the pan over the sink and pouring the water off while fencing the noodles using a warped and fire-scarred wooden spoon. Whatever water remained in the saucepan, or tucked into the noodles, was incorporated into the sauce.

So it was that with this first Mac from Pamela’s all of the additional ingredients went into the pan at once, over the al dente noodles, including 2 tablespoons of butter (not 3 tablespoons, as the recipe called for) and—for me—a “milk” that I hacked together by blending 50/50 heavy cream and water.

I am happy to report that Pamela’s is a very forgiving Mac N’ Cheese indeed! The first bite was incredibly, satisfyingly tangy and toothsome, with a springy, chewy texture to the noodles that created the perfect vehicle for the sauce.

But the sauce deserves a special shout-out, because after the addition of the butter and the milk, it did not merely settle for being a sauce; it was a legitimate, full-bodied cheese experience.

The cheese flavors had dimension, with a beginning-middle-and end notes that unfolded as I chewed. I highly recommend this variety without reservation, it is a definitive example of the genre.

Hats off to Pamela’s for coming up with a gluten-free pasta products that helped me give Mac N’ Cheese another try. These varieties are an extremely convenient comfort food ‘go to’ that people with gluten sensitivities should try, for a quick and tasty meal or side.
 
 
WHERE TO FIND IT

And it’s easy to order directly from Pamela’s website, where you’ll get to see all the other gluten-free products as well.

There’s a store locator on the website.

Call ahead to be sure the Mac & Cheese is in stock.

 
 
—Georgi Page-Smith

September is California Wine Month, and the Wine Institute of California has wine pairings to go with the last of the great summer produce—like this Heirloom Tomato Tart.

This savory, colorful tomato tart in perfect for late summer, when tomatoes are at their flavor peak. Serve it in:

 
Tomatoes, which are acidic, aren’t the easiest wine match, but the buttery crust of the tart expands the possibilities.
White wine pairing: Try a Chardonnay or Sauvignon Blanc if you’re serving the tart as an appetizer, or if it’s a light lunch with a side salad.
 
White wine pairing: If if it’s a side dish with fish or meat:, bring out the Pinot Noir or Zinfandel.

Red wine pairings:

 
> The Difference Between A Pie & A Tart
 
 
RECIPE: HEIRLOOM TOMATO TART WITH KALAMATA OLIVES & GOAT CHEESE SAUCE

This tomato and olive tart is topped with a thick sauce made from goat cheese. You can make the sauce a day in advance.

You can also partially make the crust a day in advance, just prior to baking it (step #5). The crust is the most time-consuming part of the recipe.

Overall prep time is 30 minutes (divided), rest time is 75 minutes (divided), and bake time is 60 minutes (divided).

[1] A buttery-crust tart filled with heirloom tomatoes and Kalamata olives, and a goat cheese topping (photo © Discover California Wines).

[2] Heirloom tomatoes (photo © Okonomi | Brooklyn)

[3] Kalamata olives come from the area of Kalamata, Greece, the second most populous city of the Peloponnese Peninsula (photo © I. Gordutina | Panther Media).

[4] Fresh goat cheese is typically rolled into a log shape (photo © Murray’s Cheese).

6. PLACE the tomato slices on a double thickness of paper towels. Sprinkle evenly with the salt. Let stand for 30 minutes. Pat the surface with paper towels to remove excess moisture. Transfer the slices to a cutting board and cut them in half, taking care to preserve their shape.

7. ARRANGE the tomato slices in the baked tart crust in concentric circles, working from the outside in and overlapping the slices. You should be able to fit all or most of the slices, but reserve any extra for a salad. Tuck the olive halves into any crevices.

8. BRUSH the surface with olive oil and scatter the oregano over the top. Return the tart to the oven and bake until the tomatoes are soft and sizzling, about 30 minutes. Cool on a rack for 15 minutes. The tart is best when warm, not hot.

9. MAKE the topping. In a small bowl, blend the goat cheese and yogurt until very smooth. Add more yogurt if needed to create a sauce you can drizzle. Add the garlic (use less, if you prefer) and salt to taste.

10. TO SERVE: Remove the tart from the tin and place on a serving plate. Drizzle with the goat cheese mixture and top with a few torn leaves of basil. Serve warm.