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"You have to try this squash," my friend Tom Shepherd said, handing me a giant specimen. "It is the best, sweetest squash I have ever grown."

 

Almost three feet long, and looking like a butternut squash on steroids, it barely fit in my oven, but I managed to close the door, set the dial for 375 degrees, and left it in for forty five minutes, until a delicious nutty smell called me back to the kitchen. First, I just ate some with a spoon, nothing added. Farmer Tom was right, the squash was fabulous, with smooth texture and a fresh, almost floral flavor.

So I began experimenting with it: I made a roasted squash and apple soup with coconut milk, so good I am serving it for Thanksgiving. Then I made squash wontons - too lazy that day to make my own pasta dough. Topped with homemade duck confit, they were a hit in our cooking class. I made pies, brought one to the Mountain Drive Community Association volunteers who are organizing relief for the Tea Fire disaster, and instantly became extremely popular. And then I made a super easy Tahitian squash mousse, just blending the roasted flesh with spices, brown sugar, and whipped cream. I served it with homemade gingersnaps, and it made the house smell like Holiday time.