at the table

Squash A Fall Favorite

By Liz Sniegcoki / Photography By Kathryn Brass-Piper | October 11, 2016
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The scent of cinnamon and rosemary wafts from the oven like an aromatic declaration—autumn is here! I breathe it in and begin to anticipate the delicacy roasting within: rich golden-hued wedges of acorn squash tossed in spices and topped with sprigs of fresh rosemary. Maple syrup warms on the range to be drizzled atop these seasonal heartthrobs. Gratitude!

For me, the season of fall cooking and celebration commences with the arrival of winter squashes at the market. Delicata, butternut, acorn, blue hubbard—their names are as varied as their colors and shapes. Yet they all promise sweet and flavorful flesh that is hearty enough to star as a main course, versatile enough to serve as a side dish, and just right for transforming into a warm, comforting bowl of soup. Plus, they’re packed with vitamins, minerals, dietary fiber, and antioxidant compounds.

Stuffed, roasted, puréed—it’s time to get cooking with winter squashes!

Article from Edible Sarasota at
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