I am a big fan of winter squashes – especially butternut, acorn and kabocha varieties. These squashes are hard-shelled and keep for several weeks after being harvested.
A butternut squash is elongated with pale skin. The flesh is a bright orange color and is very sweet. You can wash off a butternut squash, cut it down the middle, scoop out the seeds, rub all sides with olive oil, drizzle the squash with maple syrup and bake it cut side up in a 425 degree F oven for about 40 minutes. Either scoop out the flesh or serve it in the skin.
An acorn squash is shaped like a large acorn or hazelnut. It has dark green skin and pale orange flesh. This squash, too, can be washed, cut down the middle, de-seeded, rubbed with olive oil, filled with butter and honey, sprinkled with cinnamon and baked at 425 degrees F for about 40 minutes.
Kabocha squash is a Japanese variety that is green and dimpled on the outside. The flesh is orange and sweet. This variety can be baked, too, or used in soups and risottos.
All of these varieties of winter squashes lend themselves well to roasting.