Buy firm and blemish free winter squash, storing in a very cool dark place.

Peel flat skinned winter squash with a paring knife, ribbed winter squash with a large serrated knife.

Cooked and pureed winter squash can be frozen long term without detriment.

Grind toasted seeds for seasoning chili or moles and baked goods like breads and muffins.

Try slicing and grilling winter squash, brushing with yakitori glaze before taking off the grill.

Try making Jack O’ Lanterns the traditional way, with over sized squash of all colors, shapes and sizes.

Puree any winter squash varietals and season with maple syrup and bourbon, pie spices or curry spices.

Saute cubed winter squash like you would potato hash browns and season with onions and rosemary.

Try to get your hands on some Japanese Kabocha squash. It has an easy to peel turban shape and may be the tastiest and sweetest of all winter varietals.

Spaghetti squash, a strain invented 1930, can be baked and the strands of flesh scraped from the skin, then seasoned to your taste. It’s unusual flesh stands up well to baking in a gratin with tomatoes, thyme and Romano cheese.

Read more about squash.