By Sarah Leitzel
As pumpkin season draws us in to it’s comforting, much anticipated shroud of spice and warmth let us not forget it’s close relative, the squash. There are many varieties of summer squash, good for sautéing, grilling, in soups, and bakes. They are picked when they are young, with tender skin and soft flesh, and are best cooked fresh or sliced and frozen. Winter squash also comes in many shapes and sizes, picked when mature with a tough shell of thick skin and stores well for several months in a cool dry basement. Butternut squash is often used in place of pumpkin in pie and bread recipes. Winter squash can be used in soups, roasted, and stuffed. My favorite recipe is incredibly simple and goes well with baked chicken or a roast. To serve two, slice a butternut or acorn squash in half. Scoop out the seeds and discard or save to rinse, salt, and toast. Place squash halves cut side up in a glass or metal pan and put 2-3 tablespoons of butter, a good sprinkle of salt, and a tablespoon of brown sugar in the hollowed squash bowls. Fill pan a half inch with water and cover with tin foil. Place in a 350 degree oven for about 40 minutes or until flesh is soft when pierced with a fork. Remove and let cool for about five minutes, before eating, dipping each forkful into the sweet and salty melted butter.
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