inter squashes are the fruit of four different species of the gourd or cucumber family, the cucurbitaceae. They are mostly annual plants, with long-stemmed, running vines and broad leaves.
Winter squashes can be served as an accompaniment to main courses, in a soup, mashed, in a gratin or baked in a risotto. The following is one of Hopewell Kitchen's favorite winter squash recipe.
Peel and seed a butternut or acorn squash. Cut into 1 inch chunks and toss with olive oil, salt and pepper. Spread the chunks evenly on a baking sheet and roast for 40 minutes at 375º degrees until tender throughout and lightly browned.
Peel and chop a few garlic cloves very finely and saute in olive oil for just a minute, being careful not to brown.
Toss the squash with the garlic and a handful of parsley, taste, adjust the seasoning and serve.