Ha ha, not what you were thinking. Here are a few ideas to make with squash from side dishes to soups and, of course, your own salted pumpkin seeds.

Hubbard Squash

Mash the flesh of the baked squash with butter and top with lots of caramelized onions and…..add a dash of chili powder.

Butternut Squash

Cut in half, lengthwise, scoop out the seeds and peel the outer skin. Cut in chunks and bake in a buttered baking dish in a 350 degree oven for 40-45 minutes or until tender.

Season with walnut oil, dark brown sugar and freshly grated ginger. Toss with chopped dried cranberries.

This, my friends, is a fabulous way to eat squash.

Winter Squash

Peel, chop into chunks and cook until tender. Mash well and add some apple butter, 1/4 cup chicken broth and top with, what else, but crispy bacon pieces and a sprinkling of fresh thyme. Don’t use the pre-packaged bacon bits, as the flavour is in the freshly cooked bacon.

Who said you didn’t like squash? Read on…..

Spaghetti Squash

We make this often and love how it becomes stringy like real spaghetti.

Once cooked, toss the strings with lots of butter, chopped pecans and sage. When well blended, top with grated Parmesan cheese.

Who needs pasta? Wait – there is one more as promised….

Take the seeds from a fresh pumpkin and pour boiling water over them and steep for half an hour. Drain and pat dry with a paper towel.

Spread out on a parchment lined cookie sheet in a 300 degree oven for about 25 minutes. Sprinkle with a fine sea salt. Cool down for about 10 minutes (so you don’t burn your mouth) and enjoy!

Gotta love squash…..