Store winter squash on your counter or table, at room temperature. Eat within a few weeks.

To roast winter squash, begin by cutting it in half horizontally, with a good, sharp chef’s knife. Scoop out the seeds and roast, halved, on an oiled baking sheet, face down, at 375 for 45 minutes. Flip over, drizzle with olive oil and salt, and roast a bit longer, until fully tender. Scoop out the flesh and make a creamy squash soup with pimenton. Or cut the halves into 1/2-to-1 inch wedges, toss with olive oil and salt, and roast at 400 until nicely golden and tender all the way through (about 30 minutes or so). We leave the skin on but some people prefer it peeled. 

Once roasted, make roasted squash and grains with tahini honey or this Autumn Panzanella from Samin Nosrat. Our neighbor, Pam, makes a delicious salad with these roasted squash wedges, thinly sliced red onion, pears or apples, toasted nuts, herbs, goat or other cheese, baby kale, lettuce, golden frills mix, radicchio or whatever greens you have, and a dressing of olive oil, lemon, and a little maple syrup. Basically, top any hefty salad with roasted squash wedges for color and earthy sweetness.