Squash season is here! That’s the kind of thing that gets a chef like me all excited, seeing them everywhere around the stores: in big beautiful displays up front, piled high in the Produce Dept., and of course baked or stuffed in the Kitchens. We love cooking with all kinds of squash and I have some tips so you can easily do the same at home.

There are so many delicious ways to use squashes because of their slightly sweet and savory flesh, yet I’m often surprised with the quizzical looks on the faces of people as they turn to me and timidly ask, “So, what do I do with this awkward thing?”

“Cook it and eat it!” is the first thing that pops into my head, but I know that for many folks, how to go about that can be somewhat daunting. Here is the standoff in your kitchen, this huge pumpkin or kabocha sitting on your counter looking back at you, nervously eyeing the knife in your hand, and you not quite sure where to make the first cut to get at all that gorgeous goodness inside. Let me help you out.

For the simplest preparation of most any variety, here’s what you do: first, you have to scoop out the seeds, and luckily, most of us have done that before as kids carving jack-o-lanterns. Don’t worry about being neat, just grab a large knife and carefully cut the thing in half vertically (stem to base) and spoon it all out. If you like roasted pumpkin seeds, clean ‘em up, soak or boil in salt water, drain and toss with butter or olive oil and roast 20 min. or so @ 350º until golden (watch them close so they don’t burn).

The next step for roasting your squash is to lightly rub inside and out with olive oil and a little salt and pepper, place on a sheet pan cut side down, and roast until tender. This will vary of course depending on the size and type you are using, but usually it’s about an hour at 350º. Simply pierce the skin with a toothpick or fork and if it easily gives, it’s done! Now, this is probably the best method for spaghetti squash, which at this point will shred easily away from the skin and then can be tossed with melted butter and a little salt and pepper to taste. This is one of my favorite fall side dishes for roasted meats and couldn’t be easier to prepare. It’s also a very healthy alternative to serving a traditional starch like potatoes or pasta. Give it a try!

If you are going to stuff one of the smaller varieties like Delicata or Acorn, you would prepare as above and then fill with your desired stuffing such as cooked sausage and breadcrumbs or dried fruits and nuts and bake a few more minutes until golden brown. Again, fantastic! I love these simple, elegant, and comforting dishes for easy fall dinners.

Butternut is famous of course for soup, and after roasting it, you simply puree it and add stock and or cream to finish (seasoning to taste of course). How easy is that? And delicious too! Butternut is also fantastic in risottos, or as a stuffing in ravioli, enchiladas, etc.

If you’d like to try a sweeter route, sprinkle some brown sugar, melted butter, and maple syrup over some roasted kabocha or pumpkin and eat it steaming hot for dessert or as a rare treat for breakfast. In your Market Kitchens, we create things like empanadas stuffed with kabocha and pork, or our famously fabulous Pumpkin Turkey Enchiladas which have become something of a phenomenon, and rightly so! If you haven’t tried these yet, you’re in the minority around here. Come on in and get some while you can! Once the pumpkins are gone, so are they.

That’s the beauty of these versatile gems: they’re incredibly satisfying when cooked right and handled with the knowledge that we will only have them for a few short days. Enjoy them while they last!

If you find yourself holding a bumpy, lumpy gourd and scratching your head trying to figure out exactly what it is you’ve got your hands on, come find me or another of your Market Chefs and we will have you cooking and eating in no time!