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!