Winter squash are in abundance in several varieties at upstate farmers markets and grocery stores. Popular picks like Spaghetti, Butternut, Ambercup, and Hubbard will store for several months in a cool dark place. You may choose to roast large batches of winter squash and store the cooked pulp in ziplock bags in the freezer. Defrosting is easy, and with the addition of butter, maple or honey, and a few spices, you can have a hearty vegetable dish that goes well with almost any meal. The pulp also makes a great addition in winter stews and soups like this recipe for Pumpkin Leek and White Bean Soup.
Soup photograph by Ellie Markovitch