Early frost in my area meant that the winter squash vines died before the fruits were completely ripe. Winter squash is ripe when the skin can not be punctured with your thumbnail. The squash are perfectly fine to eat, they just wouldn’t have as long as a shelf life as I would liked.

Last night I roasted one of these squashes in the oven. My son was having noodles for supper, so I decided to sneak in some squash. I am not an accomplished chef by any means, but I think the resulting squash bechamel turned out pretty tasty!

It almost looks like Mac and cheese!

That got me wondering about the many uses of this versatile ingredient.

How do you like your squash?