<p class="bodycopy"><span lang="EN-US">Life is good.&#160; Winter squash season has arrived.&#160; Another September milestone is the week that the abundance of winter squash shows up.&#160; Suddenly, at The Organic Box warehouse we have bins upon bins of beautiful squash.</span></p> <p class="bodycopy"><span lang="EN-US">Winter Luxury Pumpkins, Red Kuri Squash, Spaghetti Squash, Orangetti Squash, Honeyboat Delicata Squash, Sunshine Squash and Long Pie Pumpkins to name a few.&#160; </span></p> <p class="bodycopy"><span lang="EN-US">The variety and abundance of winter squash means that between now and next spring, you can practically try a new squash every week and not have to duplicate a recipe.</span></p> <p class="bodycopy"><span lang="EN-US">Winter squash has a sweet and delicate flavour, silky texture and lends itself to many cooking preparations.&#160; I am powerless to a good squash soup on a cold and rainy day in the fall.</span></p> <p class="bodycopy">I like to roast a whole squash or two (might as well while the oven is on) and save the cooled cooked squash for use later in the week.&#160; Once cooked, squash can be easily pur&#233;ed into sauces, left in chunks for a nice texture in salads or easy snacks.</p> <p class="bodycopy">Raw squash can be hard to peel.&#160; For this reason, I tend to just cut a squash in half, remove the seeds and roast it, cut side down, on a parchment-covered baking sheet.&#160; Sometimes, even cutting them in half can be a challenge.&#160; For those squash, I throw them into the oven whole, wait for the stem to loosen, remove from the oven and let cool before cutting them open.</p> <p class="bodycopy">Lastly, don&#8217;t forget about those seeds!&#160; Winter squash seeds from any variety can be roasted with some spices for an easy snack.&#160; Remove and clean the seeds.&#160; Dry lightly and toss in some oil and sprinkle with salt and pepper.&#160; Roast until golden-brown and enjoy all squash season long!</p>