You know it's the fall season when winter squash appears in the market...

I went grocery shopping last week and to m delight, a large selection of wither squash is now available. Last season, I did a lot of experimenting with pumpkin. I bought several fresh pumpkins and made my own puree after roasting them. It was SO much fun, and I loved getting my puree from an actual pumpkin rather than from a can. I made pumpkin pie, cookies, and chili. Everything was great. Also, I roasted a ton of pumpkin seeds. Of course, you must use "pie" pumpkins for this, which are smaller and more flavorful than the large jack-o-lantern pumpkins.

I will be making lots of pumpkin dishes from fresh pumpkins again this year, but I also want to experiment with other types of winter squash, such as acorn and butternut. I am in the process of roasting acorn squash now. I simply cut the vegetable in half, roasted for 45 minutes, then added butter and brown sugar, and roasted for an additional 30 minutes. It's looking awesome. I have never cooked with butternut squash before, but I will be trying it soon. I hear you can make a good soup from them.