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I really look forward to the fall season every year. However, I always think it comes on too fast, especially since I was just getting used to the summer weather. But I always think that about every other season too.

Apple picking, apple cider, cider donuts, foliage, the cool, crisp air, comfort food, and snuggling under a down blanket are just a few things I look forward to. Oh yes, back to comfort food like hearty stews, soups, casseroles, and roasts, etc.

One of the best accompaniments to go with most of the fore mentioned dishes, squash! There are many varieties of these delicious gourds. The ones I’m covering here are the butternut, acorn, turban, and the delicata varieties.

One of the great advantages of having squash on hand is if you store it properly, it can last for months! For more detailed information about storing all types of squash, along with a myriad of other interesting information, go to whatscookingamerica.net.

I find to get the best flavor out of any vegetable is roasting, and squash is no exception. Regardless of serving the squash as a side or make soup from it, I always roast it with olive oil, salt, and pepper.

If I’m not making a butternut squash soup, I usually dice it up and roast it with purple onions and drizzle a tahini sauce over it and finish with a sprinkle of za’atar.

Another squash I look forward to eating is the acorn squash. I cut it in half, clean it out, add olive oil, salt, and pepper and roast it. In the meantime, I make a brown rice and add the ground turkey mixture with apples, cranberries, thyme, and walnuts, then stuff it into the roasted squash. A fantastic and satisfying dinner it is.

The delicata squash makes a really nice presentation of color since the skin doesn’t need to be peeled. A really nice pale yellow with hints or orange and green stripes on its outer skin. Slice into half-moons or a full circle. I use a cookie cutter to remove the seeds once it’s sliced. Roast, then drizzle with an agrodolce sauce. Great with pork chops or roasted chicken.

And finally, the turban squash. I find it makes for a fantastic soup. Very creamy without all the added fat. Stay tuned for that recipe. But for now, here’s a link to the butternut squash I shared in the past: https://www.thesomervilletimes.com/archives/66798.

If you’re interested adding the agrodolce sauce on the delicata squash, here’s a link to it: https://www.thesomervilletimes.com/archives/101805.

Stay safe, stay healthy, and eat plenty of squash.

Visit Dorothy’s website at http://ddimarzo2002.wix.