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Every shape, every size, every color - squash holds plethora of possibilities. (Linda Smith / For the Enterprise)

What's cookin' : Gourd-ous meals to be enjoyed

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It has certainly been a bountiful year for winter squash, one of my favorite fall foods. My go-to squash meal is to simply half or quarter the squash, whether it be acorn, butternut, buttercup or similar varieties. Place the pieces on aluminum foil in a cake pan or jellyroll pan if you're making several squash, grind fresh pepper and kosher salt all over the inside of the squash halves and drizzle real maple syrup into the cavity.


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