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TERRI HAHN

When I was a kid, the only squash I knew about was acorn. That little green thing that showed up every fall and mom baked with butter and brown sugar. It was pretty good and I still bake it that way from time to time.

But over the years, I’ve discovered the wide world of squash from summer squash with its thin, edible skin (think zucchini) to winter squash like the aforementioned acorn and its siblings including butternut, buttercup and spaghetti.

Winter squash are some of the most versatile ingredients of the season. Unlike summer squash, these are harvested in autumn when th...