JENNIFER ALEXANDER RUPLE

It’s the time of year when farmers markets are brimming with colorful varieties of winter squash. From sweet Delicata to hearty Acorn, squash can be used in a wide range of recipes. They’re also good for you, containing vitamins, minerals and antioxidants.

Squash boasts a longer shelf life than other produce. So, if you’re interested in stocking up for the season, store them whole, with their skins on, in a cool, dry and well-ventilated location, around 50° F.

Here are eight common types of squash to get to know this fall.

Sweet Dumpling or Carnival – Green with white or yellowish vertical stripes. Tastes like sweet potatoes, with notes of vanilla and honey.
Delicata – Comparable in color and taste to Sweet Dumpling, only oblong in shape. When roasted, Delicata’s skin becomes soft and is edible.
Mashed Potato – Hence its name, this squash resembles mashed potatoes in color and texture when cooked.
Butternut – This versatile squash has a tan-yellow skin and a sweet, nutty taste. Can be used in sweet or savory dishes.
Acorn – Shaped like an acorn, this squash varies in color from dark green to orange. Like Butternut, use it in sweet or savory recipes.
Spaghetti – This yellow-skinned squash shreds into spaghetti-looking strands. Use it as an alternative to pasta.
Hubbard – A larger squash often a blue-grey color. Tastes sweet and nutty like hazelnut.
Pie Pumpkin – Sweeter and smaller in size than a carving pumpkin, about 6 to 8 inches in diameter. Specifically grown for eating, and of course, making pie.

Spaghetti Squash with Tomatoes and Herbed Cheese
Spaghetti squash is roasted with juicy grape tomatoes, fresh basil and soft cheese in this easy-to- prepare, one-dish dinner. Any type of soft cheese will do – my choice, Basil and Chive Boursin.

1 medium size spaghetti squash, cut in half lengthwise and seeded
Extra-virgin olive oil
Salt and freshly ground black pepper
8 ounces grape tomatoes
4 ounces Boursin cheese
Fresh basil, thinly sliced

Heat oven to 400 F. Season each squash half with salt and pepper.

To a 9 x 13 baking dish, add a cup of water. Place squash halves into the dish, flesh sides down. Roast for 30 minutes.

Remove squash halves from the oven. Turn them over. Drizzle with olive oil. Add tomatoes, 2 ounces of cheese, and basil to each well. Sprinkle with salt and pepper. Roast 30 minutes more, or until squash is soft and tomatoes burst.

Use a fork to scrape the squash strands into the cheese and tomatoes. Garnish with more basil.