Winter has arrived in the Delaware Valley, and has brought with it the cooler days and crisp nights that we expect this time of year. Though the end of harvest season means fewer options from the farmers’ markets, there’s still plenty of good stuff pouring forth from the soil to keep us happy and well-fed.
One highlight of this time of year is the array of winter squashes that come into season. There are more than 30 varieties of winter squash available and good number are grown in the Philadelphia region. These orange-fleshed vegetables are a good source of vitamins A, C and beta carotene.
Acorn squash, named because they look like a very large acorn, are good for stuffing. Spaghetti squash is so named because once cooked, the flesh the squash pulls apart into strands that resemble pasta. Toss those strands with Parmesan cheese and toasted sage, for a wonderful, filling meal.