I feel the dust slide between my hands and the winter squash as I rifle through the giant cardboard bin at the farmer's stand. With the smell of hay and fires in the breeze, staring into a kaleidoscope of earthy vegetable colors, I whisper, “man, I love autumn.” The crisp air, the colors, the scritching sound of leaves blowing along the street kindle a quiet joy in my heart. Choosing some for their aesthetic gnarliness, and some for eating, I bring as many squash to the checkout as my arms can carry. Squash are beautiful, inexpensive, rippin' with nutrition (see?), and a versatile cooking ingredient. There are tons of types of edible winter squash, far more than what is typically seen in the grocery store.
