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The Pantry Kitchen’s ‘Weeknight Challenge’ yields stuffed squash recipes and many unexpected gems

The goal with the first challenge of Season 2 of the Pantry Kitchen Challenge was to get everyone in an autumnal mood, and to introduce the new “wild card” rule designed to throw a different wrinkle into each round. Wellll …. perhaps we should have been more specific?

Round 1 was “The Weeknight Challenge” with a 30-minute prep time limit, and squash, apples, nutmeg and soda as the ingredients. We didn’t foresee that folks would interpret the 30-minute limit in two different ways: 30 minutes to prep the dish and get it ready for cooking or 30 minutes from prep to plating.

Oops.

So to be fair, we selected the top three finishers in both categories. (And props to those of you who saw “30-minute prep” and decided this meant 30 minutes total!) You hustled and came up with some pretty impressive stuff. This challenge garnered 45 entries! Many of

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Zucchini surplus? 5 fresh ways to enjoy summer squash, from skillet lasagna to harvest bowl

Less than thrilled about your prolific zucchini plants? Serves you right for planting more than one. Just kidding. We’re here to help.

By now, you’ve turned summer’s most over-ambitious plant into muffins, breads and enough grilled boats to sail a small army. Yet, as the season changes, the weighty whoppers are still piling up on the kitchen counter, despite your best efforts at ding-dong-dash gifting.

Fortunately, zucchini’s mild flavor and adaptability also make it a lovely addition to tarts, pastas and grain bowls. All you need is a fresh perspective and a few nifty techniques from experts, like Milk Street’s Christopher Kimball, America’s Test Kitchen’s Julia Collin Davison and chef Jessica Whiteman, the new executive chef at Berkeley’s veggie-centric Gather Kitchen, Bar & Market.

To start, invest in a 12-inch skillet with a tight-fitting lid and use it to make your pasta dishes from now on. Trust us.

“Once you

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