Squash

Store whole, uncut squash in a cool, dry, dark place. Once cut, wrap tightly and refrigerate.

Roast squash with herbs like rosemary or sage for a simple side dish.

Puree cooked squash to add creaminess to soups, stews, or pasta sauces.

Scoop out seeds and strings before cooking; they can be roasted separately for a snack.

Experiment with different varieties! Acorn, butternut, spaghetti, and pumpkin squash all offer unique flavors and textures.

Sage

Rosemary

Cinnamon

Nutmeg

Brown butter

Cream

Cheese (like Parmesan or goat cheese)

Apples

Pecans

Overcooking squash can make it mushy and lose its texture.

Not seasoning squash enough can lead to a bland flavor; don't be shy with salt, pepper, and spices.

Trying to cut very hard winter squash without the right tools or technique can be difficult and dangerous.