One thing I am really humbled about is getting to play with food. The byproduct if you will of saving seed is food to eat. Not so ironic why it’s so important to do this kind of work. But it gets really cool when farmers and gardeners become breeders and start designing food. Often times to achieve a plant that is durable in a specific climate and withstands diseases and pests naturally, color taste and texture factors as well. And this is where the fun comes in for me. Getting to play with these items in the kitchen and finding out how they react to different types of cookery. Not everything comes out looking great, sometimes it’s a hot mess but that’s all part of figuring it out, and finding out what works and what doesn’t.

This little beauty comes from Edmund Frost @commonwealthseed dubbed the Sweet Anna. It’s parents are the butternut and the Seminole pumpkin.

This is a hard dense squash to cut into but once cooked the flesh strings through fork tines like spaghetti squash. But it doesn’t hold that shape once it hits the mouth. The buttery smooth and creamy texture of this squash lends beautifully to it nutty and sweet flavor. How could it not with parents like this one had?

Roasting fall squash is hands down the best way to highlight their flavor. Try cooking it this way for a show stopping side dish on your next table.

Honey Roast Fall Squash with Harissa Studded Ricotta

1 medium fall squash, split longways and seeded
1/4-1/2 cup ricotta cheese
2 sprigs of oregano (thyme or rosemary works too)
honey
harissa
salt and pepper

Instructions:

Lightly brush the cut side of the squash with oil and sprinkle with salt and pepper. Place cut side down on a sheet pan and bake for 10 minutes at 400 degrees. Remove from oven and flip over. Fill with ricotta, dollop harissa intermittently over the ricotta, drizzle honey over the top, sprinkle salt and pepper, lay your herb sprigs across the squash. Bake for another 7-10 minutes or until ricotta starts to bubble.