I love cooking with squash, especially in fall, when it is in season.
Squash is not one of the most popular vegetables but I love squash and I love cooking with it. It is nutritious, versatile, and delicious. Northern Italy consumes more zucca—winter squash—than Southern Italy, especially in the areas near Modena in Emiglia Romagna and Padova in the Veneto.
It makes a great filling for pasta, roasted with a drizzle of balsamic vinegar, as a side dish or an appetizer. You can fry it, marinate it, grill, or boil it. There are many varieties: acorn, butternut, pumpkin, kabocha to name a few.