Choose carbs

I've managed to do the autumn thing even though there are no fall colors to speak of here in Ottawa. That is strange. I try to compensate for lack of fall foliage by cooking with squash. Last weekend I discovered a wonderfull thing: the Acorn Squash. The acorn squash looks like a very small pumpkin, and is easy to find in supermarkets. You need an industrial strenght circular saw to cut it in two lenghtwise, but it's worth the effort. Remove seeds and stringy stuff and cut each half in half again. Line on baking sheet. Drizzle lots of olive oil, balsamic vinegar, rosemary, salt and pepper. Roast for 30 minutes at 375 degrees until squash is soft. The texture is heavenly and it tastes like a rich dessert. The experience is completely satisfying once you realize it's entirely healthy. (Healthy is good.)

Here are some winter squash hints and tips.