I’ve never met a winter squash I didn’t like: pumpkin, butternut, Hubbard, Long Island cheese, even the fabulous fairy-tale pumpkins are tasty as well as gorgeous to look at. Strangely enough, I hated squash when I was young: my only experience with it was the stringy, watered-down, boiled-and-mashed variety that graced our Thanksgiving table each year. Blech. Then at some point, I’m not sure how, I discovered roasted squash; and squash soup; squash bread and muffins, stew and gnocchi and granola, … Continue reading 100% Local: Leek, Potato & Delicata Squash Soup