Farmer’s Markets this time of year are wonderful! The fall harvest is at hand. Pumpkins and squash of all kinds are available. When we were a young couple with two toddlers, we lived just a block or so from a farm stand. It was located in a beautiful valley in upstate New York. It was lovely to walk there with our wagon, and fill it with squash of all sizes and colors. During that time I became familiar with varieties of squash I had never heard of. Most took a machete to cut up. But they were delicious! My favorites are acorn and butternut, but I usually made spaghetti squash. It was generally cheaper, and the children didn’t really think of it as squash.
Here are four recipes that looked yummy! That first one was wonderful…until the eggs were put on it. Don’t know if I could go for that. The last one was the way I generally made it. Will be trying those others! Happy squash-eating!