Break out of the butternut rut and shake up your squash game. This fall, we’re all about acorn squash with its sweet flesh and delicate, edible skin. Take any odds and ends leftover from your Thanksgiving feast (those last few celery stalks, a spare onion or two, a handful of walnuts) and add bread crumbs and mushrooms. Then stuff the pre-baked squash and bake until piping hot. Click here for the recipe.
-photo by Carmen Troesser
This article appears in November 2015.