Though pumpkins are palatable and very versatile, there are other must-try winter squashes, including acorn, butternut, kabocha, and spaghetti. All of the above take well to a variety of seasonings and help liven up soups, casseroles, risotto, lasagna, and even desserts. Ask your local farmer about varieties you might not be familiar with; all add color and interest to autumn-inspired recipes.  

NUTRITION  //  Naturally low in fat and calories, the winter squash family supplies significant nutritional benefits. One cup of baked butternut squash is rich in vitamins A, B6, C, and E, as well as magnesium, potassium, and manganese; spaghetti squash is a superb source of fiber and a low-carb alternative to traditional pasta.

SELECTION AND STORAGE  //  Chose winter squash with thick, hard skins that are firm and feel heavier than they look. They should also have a sturdy stem that’s free of soft spots or mold. Avoid squash with wrinkled surfaces, cuts, or bruises. Uncut winter squash will keep for months in a cool, dark, well-ventilated spot. In cooler weather, they might like your garage—just set them on straw or cardboard, not the concrete floor.

By Carol Arnold

For details on where to buy Placer County farm-fresh produce, wine, meat, and other local products, visit http://www.stylergbr.com/2018/10/30/182921/roasted-spaghetti-squash-with-sage-brown-butter-and-bacon-recipe.

Special PlacerGROWN events this month include a Farm and Barn Tour (October 7) and Crop to Tabletop Dinner (October 28). For more details and to purchase tickets, visit placergrown.org.