Plant hard squash and pumpkins at the end of summer for a fall/winter harvest.

Common varieties include acorn, butternut, delicata, hubbard, kabocha, kuri and spaghetti.

Although called hard squash to differentiate them from their more perishable summer cousins (zucchini, patty pan, crook-neck), the skin on most winter squash can be eaten.

Winter squash have an affinity for roasting but can also be boiled or braised, especially for use in soups. With their natural cavities, they are perfect for stuffing.

Don’t throw away the seeds; once roasted they make a tasty snack or garnish.

Visit ediblephoenix.com/wintersquash for recipes.