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Now is the time to serve some of this season's winter squash. These hard-shelled, mature squashes have a nutty flavor as opposed to summer squash which has very little flavor. Varieties available now are acorn, butternut, buttercup, the colorful turban (which resembles the buttercup) hubbard and banana. I've not cooked a turban squash but I know it's in the squash family. It would make a beautiful centerpiece, along with some crazy shaped gourds. What do you think? If anyone has cooked them, let me know. Just call the Press office and someone will take your message. Thanks!

Recently our publisher, Matt Silver, and I were talking about squash. He asked if I'd ever made squash soup. No, I hadn't. Long story short, he gave me the recipe, from his wife Cheryl, who picked it off the internet. You are right, Cheryl and Matt. It's absolutely delicious. The "proof of the pudding" is everyone that has eaten it wants the recipe so they can make it. How often does a guy "push" his wife's recipes? I'm glad he did. Try it, you'll like it!

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Here it is

ROASTED SQUASH SOUP

2-1/2 lbs., butternut or acorn squash or sugar pumpkin (I used butternut)

2 T. unsalted butter

1-1/2 c. diced onion (about 3 medium)

1/2 t. dried thyme leaves, crushed

1 small bay leaf

3-1/2 c. chicken broth (can make broth using chicken bouillon granules)

1 T. honey

1/3 c. whipping cream, divided

Scant 1/2 t. nutmeg, divided

Preheat oven to 350 degrees. Split squash in half lengthwise. With spoon, scrape out seeds and fibers from cavity. Season cut side of squash with 1 t. salt; place flesh side down in a lightly buttered baking dish or a 15x10x2-inch baking pan (jelly roll pan) lined with parchment paper. Add 1/2 c. water to the pan. Bake one to 1-1/2 hours, until skin is browned & flesh is tender when pierced with knife. Remove from oven; let rest until cool enough to handle. Scoop out flesh; discard skin.

In a large saucepan or Dutch oven, heat butter until foaming, being careful not to burn it. Add onion and season with 1/2 t. salt. Sprinkle thyme over onions; add bay leaf. Cook over medium heat, stirring often, until onions are tender and translucent (do not allow to color), about 10 minutes. Add squash. Season with additional salt and pepper. Cooking 5 minutes, stirring often. Add broth; bring to a simmer, over medium heat. Simmer, uncovered, 20 minutes, stirring occasionally. Remove bay leaf, stir in honey. Cool slightly. Puree soup, one half at a time, in blender or food processor.

Rinse kettle, dry. Return soup to kettle; bring to a simmer. Stir in 1/4 c. cream and 1/4 t. nutmeg; heat through. Taste for seasoning, add salt, pepper and honey as needed. Drizzle remaining cream over top; sprinkle with remaining nutmeg.

Makes 6 (1 c. servings)

Note: The soup may be made 2 days in advance and gently reheat over medium heat; stirring occasionally until heated through.

I did not have or find nutmeg to grate so I used powered.

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WINTER SQUASH

CASSEROLE

3 c. mashed buttercup or hubbard squash

1/4 c. butter or margarine, melted

3 eggs, beaten

1/2 c. sugar

1/4 t. salt

Topping:

1/2 c. brown sugar, packed

1/4 c. butter or margarine, softened

2 T. flour

1/4 c. slivered almonds

In a large bowl, combine first 5 ingredients; place in an ungreased 9x9-inch baking dish. In a small bowl, combine topping ingredients and crumble over the top. Bake, uncovered at 350 degrees for 35-40 minutes or till knife inserted near center comes out clean.

Makes 6 servings.

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CONFETTI SPAGHETTI SQUASH

1 medium spaghetti squash (2 lbs. - yield, about 4 c.)

1/2 c. water

1 T. butter

1/4 c. each, diced sweet red pepper and green pepper

1/3 c. diced onion

1 small clove garlic, minced

3 medium tomatoes, seeded and chopped (1 lb.)

1 small zucchini, about 5" long, cut into 1/2 inch slices

Grated Parmesan cheese - optional

Cut squash lengthwise in half and scoop out seeds. Put cut side down in 9x13-inch baking pan. Add water. Bake at 350 degrees for 35-40 minutes or until tender. Remove from pan and let cool a bit. Use a fork to scrape out spaghetti-like strands; set aside.

In a large saucepan melt butter over medium heat. Add peppers, onion, garlic, and zucs. Saute 5 minutes; add tomatoes. Cook 5 minutes longer. Gently stir in squash. Season with salt and pepper, (about 1/2 t.) Turn into serving bowl. Sprinkle with Parmesan cheese if you wish.

Makes 4-5 meatless main servings.

TFD: For some, the "golden years" is that period in life when our broad mind and narrow ways begin to exchange places!

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