Brown Dining Services announced Thursday that the Ratty will continue to test the limits of squash. “Our chefs are committed to pushing squash in bold new culinary directions,” said Director of Dining Services Brenda Lohman, noting the surprising versatility of the humble gourd. “We’re going to roast it, grill it, sauté it, steam it, braise it, even pickle it. Expect to see squash in stew, soup, stir fry, casserole, and pot pie. Some days Roots and Shoots will be all squash. If you thought you knew squash, buckle up for a radical squash experience.” Lohman added that the Ratty chefs are also making plans to expand gastronomic conceptions of spinach.

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