Hulking, pebbly, curvaceous, splattered with hues of green, orange and red—winter squash, which comes in to season in early fall, is the vegetal embodiment of the season. Seeing a pile of delicata or kabocha squash at the farmers’ market is about as autumnal as neatly raked pile of maple leaves.
Around the same time of year that butternut becomes a regularly encountered word once again, around the same time that decorative gourd season starts, another fleeting “season” descends upon us: Pumpkin-spiced whatever season. There’s latte, coffee creamer, beer, bread.
Don’t fall prey to their pre-prepared, fake-cinnamon-scented lure. Because cooking winter squashes (including pumpkin) at home is the best way to enjoy the true star of the harvest season. But with their hard skin and confusing names, it can be difficult to know where to start with this fall and winter crop. With these squash recipes, ranging from salad to soup to gratin, you’ll know just what to do.
(Photo: Suzies Farm/Flickr)