Once again, much too rapidly the brilliant fall foliage has come and gone. However, there is still color full brilliance of another to be savored, the abundance and vast array fo autumn hues in edible form - Squash and Pumpkins. Countless varieties, highly nutritious, scrumptious, sunny hues of sweet, creamy orange fleshed  winter squash.

This year forgo that goopy sweet potato casserole for a lighter dish Peel, cube, toss with olive oil and herbs, (fresh if possible), some to try: thyme, sage, rosemary,garlic and chopped shallots and some lemon zest. Or switch it with spice. Try combining pinches of allspice, Cinnamon, ginger, ground coriander and orange zest. For even more kick add some cayenne or finely chopped peppers.I also like a bit of garam masala and ground cumin as well. Roast in a 400 degree oven until just done, toasty and golden.

As for the traditional pumpkin pie, substitute squash or different pumpkin varieties. Wash, cut in half, seed, place cut side down and bake until soft, peel and process in blender or food processor. A bit of citrus zest always heightens the flavor factor. I also cut on the recommended amount of sugar and use brown rather than white.

And speaking of Thanksgiving, if you find yourself in a last minute culinary bind, I'd be happy to be of assistance. Feel free to give me a call! I'm in the valley.