Autumns Ambassadors

The envoys of fall arrive to greet us well before the autumnal equinox. Gourds, which include pumpkins, winter squash, and those warty, odd-shaped decorative miniatures, begin showing up in supermarkets and roadside stands in late summer.

Appearing even before the leaves start changing, they're a distinctive harbinger of autumn. For the gourmet, they're a key ingredient in a variety of seasonal dishes.

Squash is the fruit of plants from the gourd family. Squash originated in the western hemisphere and was being consumed by man at least 5,000 years ago, probably longer.

Summer squash, such as zucchini and patty pan, although usually available year round, peak in the summer months. Summer squash is distinguished by thin, edible skins, soft seeds, and a high water content.

Highly perishable, it will last less than a week in the fridge. Winter squash, e.g., butternut, acorn, spaghetti, etc., is firmer fleshed with thick skin and requires longer cooking.

It should not be refrigerated and will keep in a cool dark place for up to a month. Choose squash with a bright, firm skin that is free of bruises. Squash is a good source of vitamins A, B2 and C, as well as niacin, potassium, and iron.

BUTTERNUT SQUASH SOUP

Some recipes instruct you to roast the squash first in the oven. I've tried it both ways and found that the roasted squash, (which inevitably browns to some degree), produces a darker, unappealing colored soup. Sweating and simmering the squash renders a soup with a more vibrant hue.

BAKED ACORN SQUASH

I have two recipes for baked acorn squash that I like. I never can decide which I like better so I usually make one half of the squash one way, and the second half the other. I have also never measured the ingredients.

I begin either recipe, or a combination thereof, with one acorn squash. Cut it in half through its poles, (as in north and south), and scoop out the seeds. You can save the seeds and roast them if you like.

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