In fall, when the weather turns cool, one of my favorite things to do is roast squash. Not only is it one of the easiest things to cook, the many varieties of squash provide the pallet with dramatic distinction and subtle nuances. I would have to say, two of my favorite varieties are spaghetti and delicata squash. Spaghetti squash, when roasted to perfection, is slightly sweet, tender and succulent. Many people like to use it as a pasta substitute, but I prefer to savor it simply with butter, salt, and pepper. Delicata squash could also be called the dessert squash, because it’s so creamy and brown sugary sweet. I like to cook smaller squash, such as delicata, by placing the whole thing in the oven and roasting at 375 degrees F until the skin is crispy and the squash is fork tender.
Winter squash varieties are some of the most versatile and festive vegetables of the fall harvest. Which one will you fall in love with this season? They are planted in the summer, picked and cured in the fall, and keep well into the winter. These delicious and nutritious seasonal vegetables vary in flavor and texture. Winter squash can be roasted whole; halved and baked; sliced or cubed, and then boiled, steamed, mashed, stir fried, or made into soup. You can season squash with butter or oil, salt and pepper and herbs, or sweeten it with maple syrup, honey or sugar. Here is a guide to help you experiment with many of the winter squash varieties you may find in Seward Co-op’s Produce department.