in season: winter squash

(clockwise from left: pie pumpkins, spaghetti squash, buttercup squash, acorn squash, butternut squash)

Fall just began, so thinking about a winter food might seem a bit hasty.  I don't think of squash as wintery, though, their range of colours is so much more autumn than winter.  Then again, does it really matter?  All I know is that my local market is exploding with types of squash and I want to eat them.

If you've never been one to eat squash before I'd highly recommend it.  They range in flavours and sizes, but are a great comforting side dish.  Plus, they are SO easy to prepare!

Here's a basic recipe for roasted butternut squash.  It's a good starting place for anyone that wants to try it out without a lot of effort.

Preheat your oven to 350F.  Cut a small butternut squash in half lengthwise.  Don't bother scooping out the seeds.  Spray a cookie sheet with a little olive oil & place the halves on it cut side up.  Spray the squash with a touch of olive oil & dust lightly with cinnamon.  Put in the oven for about an hour.  The cooking time will vary if you have a bigger squash, you want the flesh to be tender but not mushy.  Scoop out the seeds & sinews and toss them, and enjoy the rest!  (sidenote: you'll probably hear the seeds popping in the oven, don't worry about it)