Although we start seeing new varieties of squash in fall, squash types are classified by two main groups: winter or summer squash. Winter squash is what becomes more abundant when the heat of summer wanes away.

Butternut Squash – This one has a sweeter flavor that’s buttery and nutty. It cooks down to a creamy texture, making it great for soups and sauces. Because of the stronger flavor, it also works well on its own as a side and as added taste for pasta dishes.

Spaghetti Squash – It’s just like it sounds. When cooked, it can be broken up into a string-like texture. It also has a mild flavor that takes on flavors of sauces and other foods well, making it the perfect substitute for pasta. It’s also great in casseroles and other baked dishes.

Acorn Squash – This popular winter squash gets it name from it’s shape… it looks like an acorn! It’s another one with a buttery, sweet flavor. It’s a little more dense than butternut squash, so it doesn’t blend as well. It really shines when roasted and good as an addition in salads or pastas.

Delicata Squash – An Italian squash that tastes a lot like a sweet potato. The skin is delicate and easy to eat also. These are smaller and cook quickly. Roast this with the skin on and enjoy!

Hubbard – The large squash with a distinct bluish-gray color. This is a good one for purees or mashing up, because the texture can be dry and somewhat grainy. They have a flavor similar to pumpkin so it’s a good replacement if needed for a pie or other filling.

Kabocha – This one is hearty, and it is full of sweet flavor which makes it another great option for soups or adding to stews. It’s delicious and soaks up flavors of other items it’s cooked with.

Looking for a new way to cook up your bounty of winter squash? From baked squash to grilled or blended, there are so many options. Try a few of these quick and easy recipes for a fresh twist on dinner.

Directions:
1.       Preheat oven to 400 degrees F. Grease a large-edged cookie sheet and arrange squash on the sheet. Drizzle with olive oil and ensure everything is well coated.
2.       Bake squash for 30 minutes, until tender, tossing halfway through.
3.       Meanwhile, in a large pan, sauté the garlic in olive oil until lightly browned. Add white wine and True Lemon, let simmer. Remove from heat and add squash when cooked. Toss to coat.
4.       Add cooked pasta and pepper. Toss to coat and transfer to a baking dish. Top with all cheeses.
5.       Bake pasta in oven until cheese bubbles, about 12 minutes. Enjoy!

Directions:
1.       Combine all of the pico ingredients together and let sit for at least 10 minutes before eating. This allows for the True Lime and salt to marry and pull out the juices from the tomatoes and onions. Store in the refrigerator and stir before eating.
2.       Wash squash blossoms, making sure to get the inside of the flowers. Then cut off the ends and discard them.
3.       Cut the blossoms into ½ pieces (a rough chop).
4.       In a pan, add 1 tablespoon of oil over medium heat until you see it shimmer. Add in onions until translucent.
5.       Add in garlic and squash blossoms and cook for about 1 minute. The squash blossoms just need to be heated through.
6.       Add in salt and pepper to taste. Remove from heat and set aside.
7.       In a clean pan, add in the remaining oil and add tortillas.
8.       While the tortillas are heating up, add in your filling to half of the tortilla and top it with as much cheese as desired.
9.       Once you hear the sizzle, fold over the clean half of the tortilla and press together so the melty cheese makes them stick. After 1 minute, flip and let sit for another minute and a half before removing from heat.
10.   Transfer to a plate and top with cilantro while hot. Top with cooled pico when ready to eat.

Directions:
1.       In a blender or food processor, combine all ingredients through pepper and puree until smooth
2.       Pour sauce into a sauce pan and heat until warmed through, while stirring.
3.       Serve over cooked pasta, with a garnish of fresh sage.