Winter Squash 

You can extend the fall harvest for one month at least with winter squash. They come in various shades of green, brown and orange (see photo gallery) and are usually interchangeable in recipes.

One exception is the spaghetti squash which, after baking, can be scooped out of its shell and topped with spaghetti sauce. Other squashes can be enjoyed baked (40 minutes to 1 1/2 hours depending on size) and drizzled with butter and brown sugar or syrup.

You can also boil or steam 1-2 inch chunks for 15-20 minutes. Mashed or pureed squash can be added to soups or baked in breads, muffins, cookies or pancakes to add color, moisture and sweetness. Peeling is necessary and is usually easier after cooking.

Remember to bake the seeds too, and try squashes other than pumpkin in pies. One pound trimmed squash equals 2 cups cooked squash.

Recipe

Butternut Squash Coconut Curry Soup from Deb and Lola's Restaurant

• 1 tablespoon peanut oil
• 1/2 large onion, chopped
• 2 cloves garlic, minced
• 3 1/2 cups soup stock
• 1 medium butternut squash, peeled, seeded and chopped
• 1 small jalapeno pepper, chopped
• 1 can coconut milk
• 1/2 cup chopped lemongrass
• 1/2 cup bottled fish sauce
• juice of 1/2 lime
• sugar to taste (start with 1 tablespoon)

Heat oil in saucepan; add onion and garlic and saute until lightly browned. Add stock, squash and pepper; simmer until squash is cooked, 10-15 minutes. Add coconut milk, lemongrass, fish sauce, and sugar. Simmer (do not boil) 10-12 minutes. Puree and strain through a fine mesh strainer. Add lime juice and adjust to taste with sugar. Four servings.

Pumpkin Cookies from Scotch Hill Farm