recipe roundup

Before last year, there was only one kind of squash worth eating: The acorn squash. Preferably poked with a fork, microwaved, cut in half, and sprinkled with butter and brown sugar. But the Simply in Season project forced me to try butternut, pumpkin, and other squash in ways I never anticipated. I now have much respect for the butternut squash. Here are some of the favorite recipes I've discovered: