It’s fall, which means squash season in the produce section. This year I decided to be a bit adventurous and try roasting some new kinds of squash in the oven for dinner. I figured, if worse came to worse, I could always use it to make soup.

Last Friday at Sprouts Farmers Market, I selected a new kind of squash. I already had a stripedty green and orange kind and a cooking pumpkin so the new round green one would look great next to the others. I know, picking based on size, shape and color is a little pathetic but there you are.

And there I was with a squash that had no barcode sticker so when I got to the checkout I had no idea what to tell the cashier when she asked what it was. I answered squash and she looked it up.

I then had to look up how to cook them all so I was grateful the cashier gave me a name.

Until next time, stay healthy.