All summer long you've enjoyed fresh garden produce and bush-ripened berries. Autumn is a time for orchard apples and grapes, potatoes, late tomatoes, and a zillion varieties of squash.

Squash? Yes, really. This veggie group is loaded with healthy vitamins, keeps well in cool storage, and is surprisingly versatile. I for one have always overlooked squash. Even the name sounds vaguely revolting. But as the weather has turned crisper, well-meaning neighbors are making the rounds, dropping off bursting bags like abandoned kittens on my front porch.

I don't have the heart to waste it, so I pulled out my old cookbooks - the ones inherited from grandmothers and spinster aunts (you know, the ones that actually cook from scratch) - and searched for ways to sneak these wholesome goodies past my veggie-eschewing family's radar. I discovered you can use squash for every course of your meal.

Appetizers

Breaded Crookneck Squash

Photo credit: Healthy Recipes for Kids

My southern friends will deep-fry anything, given the chance. Crookneck squash have a delicate skin that softens perfectly when cooked, so even though it's been breaded and fried you can still get all the nutrition out of the veggie itself. The flavor is so mild, you'll hardly realize what you're eating!

Simply slice into finger food portions, dip in milk and coat with your favorite breading mix. I fry them in a small amount of olive oil and it comes out just as nicely as the deep fried variety. You can use other types of squash to make these fritter-like appetizers, but crookneck are the most convenient.


Grilled Zucchini & Eggplant with Goat Cheese

My father makes this at my request every time I'm over for dinner. It's so simple, you'll wonder if you're missing a step.

Zucchini and/or Eggplant
Olive oil
Salt, pepper, and any favorite seasoning
Your favorite goat cheese

Slice zucchini and eggplant lengthwise into long, medium thick pieces. Brush both sides with olive oil and season to taste. Place them on a sizzling grill and cook until soft, flipping halfway through (3-5 minutes per side). As the second side is baking, carefully crumble the cheese on top and allow to partly melt. That's all!


Main Course

Baked Spaghetti Squash

Photo credit: TheRecipeGirl

This recipe comes straight from my mother's kitchen.

1 Spaghetti squash
Sea salt and freshly ground pepper
2 Tbsp butter (in pieces)
4-6 garlic cloves, finely minced or pressed

Cut the squash in half lengthwise and remove the seeds. Season with salt and pepper, dot butter into the hollows on either side. Spread garlic according to taste into both sides, cover lightly with foil and bake at 350F (180C) until soft, about 45 minutes (this time will vary with the size of your squash).

When the squash is baked fully, the interior fruit will pull up into spaghetti-like strands when you scrape with a table fork. Fluff it up into a pretty mound in the center of each half, then serve with your favorite marinara or meaty pasta sauce, garnished with fresh grated Parmesan cheese and chopped Basil.


Dessert

Chocolate Zucchini Cake

Photo credit: gastronomicaljourney.wordpress.com

This delicious dessert is a treat your friends and family will beg you to make over and over again. The zucchini keeps it perfectly moist, while the cocoa disguises the veggie lurking within.  You won't even be able to taste it.  Reinvent this recipe with swapping sour milk for sweet, or adding spices, nuts, or chocolate chips. It has just a hint of bitter tang and serves perfectly with a creamy coffee. In case you don't have Aunt Linda's recipe handy, try this one from Cooks.com.

Enjoy the fruits (or gourds, in this case!) of the season! Squash is mild enough for the pickiest of eaters and can be easily integrated into many of your favorite recipes.

Do you have a favorite autumn recipe? Share it!

By: Claire Rahn