Roasting winter squash is one of the simplest and most delicious ways to enjoy this hearty seasonal vegetable. With just olive oil, sage, and a little seasoning, the squash develops a caramelized edge and sweet, nutty flavor. Serve it straight from the oven with a pat of butter or use it as a base for...Read More

Pumpkin soup is a classic comfort dish that celebrates the rich, earthy sweetness of autumn squash. Roasting the pumpkin first caramelizes its natural sugars, giving the soup a depth of flavor that pairs beautifully with savory onions, garlic, and a touch of butter. Smooth and velvety, it’s a versatile base you can customize with spices,...Read More

It wouldn’t be fall without the arrival of winter squash! With their vibrant colors, varied shapes, and naturally sweet, earthy flavors, winter squash varieties are a hallmark of the autumn harvest on the Central Coast. From creamy butternut to nutty kabocha, hearty acorn to richly flavored delicata, local farmers bring a wide array of squash...Read More

This curried butternut squash soup is warm, velvety, and full of flavor—the perfect bowl for a chilly day. Roasted squash creates a naturally sweet base, while curry powder, coconut milk, and a touch of maple syrup add depth and balance. It’s simple enough for a weeknight meal yet elegant enough to serve at a dinner...Read More

Peeling and cutting thick, tough-skinned winter squashes can be a real challenge—even for experienced cooks! Here are some practical tips to make the process safer and easier: Removing the stem: Use the back of a sturdy knife or cleaver near the handle, or tap it with a mallet to knock the stem loose. Stabilize the...Read More

Golden, bubbling, and irresistibly fragrant, this Butternut Squash Gratin is a celebration of fall flavors. The tender cubes of squash caramelize in the oven while fresh herbs and garlic infuse every bite with warmth. A final topping of parsley, cheese, or crisp breadcrumbs (or all three!) adds texture and depth, making this dish equally at...Read More

If you’ve ever wandered through a farmers market in late fall or winter, chances are you’ve spotted the kabocha squash — sometimes called the “Japanese pumpkin.” With its squat, round shape, deep green skin, and sunshine-bright flesh, this little powerhouse has a way of catching the eye. But it’s not just beautiful — it’s one...Read More