We are deep into fall. Thanksgiving is upon us, with the thought of Christmas already present. The air has gone cool, the heat is turned on, and socks are always on as I putter around the house. The oven avoidance that is common in our house during the summer months is long gone and the season of roasting and baking is here. Squash has always been one of those things I have been unsure of, the idea of a plain and slightly mushy slice of roasted squash has no appeal. It used to be that the thought of squash meant a beeline for butternut, but nowadays you can find all sorts of sizes, shapes and colors with intriguing names such as delicata and kabocha.
