Best of Both Worlds: Summer and Winter Squash

Early fall is a magical time in the garden when summer and winter squash worlds combine. Here's how to make the most of it.

| October 2013

  • The variety of squash in fall is practically endless.
    Melpomene/Fotolia

Early fall is a magical time in the garden. The abundance of summer melds almost seamlessly into the peaceful calm of autumn, creating with it a new wealth all its own. The garden, though slowing its pace ever so slightly, is anything but ready to give up its fight, defiantly producing a bounty that rivals any day of spring. Take squash, for example – in many parts of the country, summer squash varieties sit side by side with their hardier winter counterparts, true testaments to nature’s resilience. So in celebration of this glorious time of year and these endlessly versatile – and tasty – fruits, let us show you how to enjoy the best of both worlds. We’ve got some tried-and-true favorites, as well as some recipes that may be new to you. But no matter how you prepare it, squash is just good eatin’. Enjoy!

Summer Squash Recipes
Pattypan Squash Bread With Pecans
Squash Pickles
Farmers' Market Omelet
Easy Zucchini Recipes

Winter Squash Recipes
Cushaw Squash Pie
Baked Spaghetti Squash With Cheese
Maple Dijon Chicken With Butternut Squash
Squash With Forbidden Rice
Easy Pumpkin Bread

Getting the Most Our of Your Squash Crop
Drying Squash
Curing Squash for Better Flavor
Wonderful Heirloom Winter Squash
Serving Up the Harvest








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