Butternut squash is one of those things that until a year or two ago I had heard about but never really experimented with.  It’s also one of those things I lament not having tried earlier.  It’s great for a variety of things and I use it in everything from soups to chili, but to stay with the year’s trend of keeping things as simple as possible I give you butternut squash in its most perfect state; roasted.

While you can roast butternut squash in just about any fat that suits your fancy, I have several favorites.  The most common are extra virgin olive oil and bacon fat, but using bacon grease overwhelms the delicate flavor of the squash and I just happened to have something a little more exotic hanging around in my fridge when I decided to make this dish.

I had goose fat.

A quick note: Halving the squash before you peel it is a real time saver as well as a convenience.  It’s much easier to hold on to the squash while peeling if you have the dimple left by the seeds to hold onto while you’re removing the tough outer skin and the squash won’t want to slip all over the cutting board while you’re halving it. Once skinned, it’s a snap to slice the squash into manageable pieces for roasting.

Now I’m not saying that here’s anything wrong with olive oil and if you’re looking for a vegetarian snack or side you should most definitely use it.  In my case, having one of the holy grails of roasting fats on hand was more than I could pass up and the flavors of the completed dish were just short of absolute perfection (see my notes as to why it was just short and not right on.)

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Ah, fall.  Squash are everywhere, and in every variety.  It’s the time of year for soups, stews, chili and other things made from late crops, and I for one am just in love with the idea.  Seriously, what in nature is more creamy and luscious than a roasted squash or sweet potato?  Both are a perfect compliment to anything else you happen to have hangin in the oven for long periods of time, and they make the house smell fantastic!

The other thing I adore about squash is its shelf life.  You can leave a squash hanging out for quite a while before you finally get to it.  sometimes weeks, without worrying that it won’t just be sitting there waiting to become something wonderful.  In the case of Halloween and Thanksgiving, I tend to buy them as table decoration for this week and dinner for next week.  It’s perfect double-duty food, and not much makes me happier.

For this round I go to the unsung hero of the squash world, the spaghetti squash. For most people this is just a replacement for thin pasta to be used as the base for a marinara or Bolognese.  In my opinion that is a crying shame.  This is not pasta.  it will never taste like pasta.  You can’t make it taste like pasta, and why would you want to?

This dish is slightly spicy, has a wonderful texture and is the perfect compliment for a roast chicken or pork loin.  It’s not heavy but it is quite filling and the flavors are nutty and sweet all at the same time.  Add a little smokiness from the bacon and you’re all set!  Of course you could always skip the bacon if you wanted to go vegetarian.  it would still be fabulous.

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A while back my wife and I decided that if we were going to justify storing our cookbook collection, we needed to make at least one recipe from each book every week.It sounded simple enough, and I happily joined her in browsing through Taste of Home magazine’s Prize winning Recipes (spring 2006), the first of the books on our target list, picking three recipes as we went. Of course, it all went kind of sideways from there.

The recipe in question was for Curried Beef-Stuffed Squash, which looked wonderful at first glance. Unfortunately, my penchant for winging it in the kitchen very quickly led way to a completely new recipe based on the flavors I was craving at the moment. It seems no matter how much I want to follow a recipe, the by the seat of his pants cook in me always takes over, and I never know exactly what the end result will be.

In this case, it was fabulous!

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I’ve been blaming a lot of other food bloggers for my entries here lately, and today seems to be more of the same. This time it was Katerina of Daily Unadventures in Cooking who decided my fate for me. I was just taking my daily dose of food blogs when I ran across her recipe for Acorn Squash with Toasted Seeds, and I knew I had to make it, or something like it.

My first attempt was a complete disaster. Nothing I had read prepared me for the fact that acorn squash seems to amplify salt to a magnitude heretofore unknown by man. I’d used chicken stock as the liquid, and even though I use the low sodium variety, I figure that played a part in the over salinization. The resulting dish would have tasted great, if I’d been able to get past the saltiness of it, but I couldn’t. It was drain fodder, nothing more.

In the end, I looked over Katerina’s recipe again and decided I’d like to up the flavor by adding roasted garlic, cut out the chicken stock altogether and loose the toasted seeds, since my dental work didn’t find them to be all that much fun.

The resulting dish is thick, satisfying and oh-so delicious. I can honestly say that this is my own creation, since I used the original recipe only as a guideline for cooking the squash, which is of a variety I’m unused to working with. This has been an egregious oversight on my part, and I’ll not be failing to give the little forlorn acorn squash his due from now on. I crafted at least three new uses for it when I tasted this soup, and I can’t wait to see if they stand up as well as I think they will.

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Spaghetti squash is one of those vegetables from childhood that I don’t remember very fondly. This dislike was probably due more to the fact that somewhere in my mind I expected it to taste like pasta, and the reality is that, well, it doesn’t. It might also stem from my childish aversion to squash in general, a malady I no longer suffer from.

As I grew older, I discovered that I really enjoyed squash. I frequently make zucchini and yellow squash sautéed in butter and garlic, and the thought of butternut squash soup makes me tingly. I even add butternut squash to my chili. (I know. I know. That ain’t Texas Red… but it’s my chili, and I don’t call it Texas Chili, so Nyah!)

As I walked through the produce section a week or so ago, I spied some spaghetti squash and thought “Why Not? I can make this!” And bought it I did.

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