Creator of the blog Familystyle Food, Karen Tedesco’s cookbook, Family Style: Shared Plates for Casual Feasts (2020; Page Street Publishing Co.), is just in time for holiday get-togethers.

Family Style makes it easy to plan and prepare delicious meals designed to be brought to the table for all to share. This incredible collection of simple, small bites and vibrant salads, soups, deceptively elegant pastas and mains (and even desserts) are meant to be arranged on trays, heaped into big bowls and placed right in the center of your dinner table for everyone to mix and match as they please. It makes for a fun, lively meal that ensures each guest gets exactly what they want; plus, it saves you tons of time in the kitchen ― no more timing out courses or worrying about portions.

Tedesco’s recipes make ample use of fresh, seasonal ingredients that don’t cost a ton, are simple enough to prepare on any weeknight and offer something to please every palate. She offers dish-pairing suggestions throughout; you can also customize to your personal tastes and construct your own inspired combinations. 

Recipes include: Family-Style Spaghetti Carbonara, Ravioli with Roasted Butternut Squash and Sage, Italian White Beans and Greens, Orange Flower Olive Oil Cake, Rustic Lemon Cornmeal Cake, Beef Stew with Herbed Gruyere Dumplings, Potato and Goat Cheese Flatbread, Stir-Fried Pork and Rice Noodle Bowl, etc.

Roasted Winter Squash and Shallots

When winter squash shows up in farmers’ markets and produce stands in the late days of summer, it’s a signal to start the inevitable seasonal transition. It can be hard to give up summer tomatoes and corn and make a sharp U-turn toward cool-weather cooking. Thank goodness for all the different colors, shapes and sizes winter squash come in — it keeps things interesting. Because I tend to scoop up different kinds of squash at once, I often make this with a combo of varieties. You don’t really need to peel the skin off acorn or delicata squash — it gets tender when cooked, and it helps keep the squash in shape. For a cheffy touch, try drizzling the squash with a tiny bit of aged balsamic vinegar when it comes out of the oven.


3 pounds acorn, delicata or kabocha winter squash, seeded, peeled, if desired, and cut into 1x3–inch pieces

3 or 4 shallots, halved lengthwise and each half quartered in wedges

1/4 cup extra virgin olive oil

1 teaspoon kosher salt

1/2 cup fresh Italian parsley leaves

Crushed red pepper, to taste 


Preheat oven to 425°F.

Toss squash and shallots on a large rimmed baking sheet with the olive oil and salt.

Roast for 30 minutes, or until the squash is tender and deep golden brown on the edges.

Scatter parsley over the vegetables, and sprinkle them with crushed red pepper to serve.

Serves four-six.

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