Winter Squash

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Winter squash is one of the consolations of saying  goodbye to the beauty of summertime. While there is a great variety in types of winter squash, they are almost all interchangeable in recipes. (Note that unlike most winter squash, the skin of the delicata squash is edible!)

Up to four months in a place that is dry, cool, and has good airflow

Winter squash is always wonderful halved and roasted with a little olive oil, salt, and pepper. Bust out the blender and try a winter squash bisque, or do the work of cutting off the skin (for any non-delicata type) and cubing in order to add roasted or sauteed pieces to salads, pastas, or a variety of other dishes.