Butternut (or kabocha) squash, with lentils (or black eye peas), quick pickled shallots and a pickle sauce. It’s hard to describe how tasty this is. It’s also vegan optional. And gluten free. The full recipe is in my new book LINGER, voted as one of @amazonbooks best cookbooks of 2025, AND @emmastraub’s favorite cookbook this year. High praise from important people. Thank you. | Hetty Lui McKinnon

Quick-pickled shallots are the perfect finishing touch for sandwiches, wraps, toasts, fish, and even sauteed greens. 😋 Here's how Crate and Barrel made them, using the Le Creuset Shallot collection: Ingredients: 3/4 cup water 1 cup white vinegar 1 Tbsp granulated sugar 1 Tbsp kosher salt 2 shallots, thinly sliced Instructions: 1. Place the water, vinegar, sugar, and salt in a saucepan or Dutch oven. Bring to a boil and then reduce to a simmer. Simmer until the sugar and salt are dissolved, abou