This week's squash is a Cinderella pumpkin, an edible heirloom variety. And if you look closely you'll see some sweet potatoes and a small head of bok choy!
About a month ago, on a whim, I decided to try my hand at roasting some squash seeds. My family was never really big on that fall tradition, so I wanted to see what everyone always gushes about. I roasted the seeds of a Buttercup squash with a little olive oil, kosher salt, and a dusting of curry powder until they were nice and nutty with a good brown toast to them. WOW...I could eat them instead of potato chips any day of the week. Never again will I throw out my squash and pumpkin seeds.