When winter squash shows up in farmers markets and produce stands in the late days of summer, it’s a signal to start the inevitable seasonal transition. It can be hard to give up tomatoes and corn and make a sharp U-turn toward cool-weather cooking.
Thank goodness for all the colors, shapes, and sizes that winter squash comes in—it keeps things interesting. Because I tend to scoop up different kinds of squash at once, I often make this with a combo of varieties.
You don’t really need to peel the skin off acorn or delicata squash—it gets tender when cooked, and it helps keep the squash in shape. For a chef-y touch, try drizzling the squash with a tiny bit of aged balsamic vinegar when it comes out of the oven.