On our San Francisco Food Tour of North Beach\Little Italy and Chinatown, August signals the coming of fall.

For me, fall represents squash season. Whether it??s zucchini, yellows, butternut, acorn or another types, it??s opens up some of my favorite meals. From things like cooking acorn squash with miso and carrots, zucchini sandwiches or roasted butternut squash, they are all delicious. Br far, my favorite is butternut squash and the good news is that we??ll start to see it on our San Francisco Food Tours. To me, butternut squash soup is the ultimate luxury. Accompanied by some sourdough bread it??s the perfect meal. Almost as close is roasted butternut squash. I like to peel it down to the orange, cut it in half, take out the seeds, then slice it into about inch or two size moons. Then, I toss it in cinnamon, allspice, nutmeg, pepper and olive oil and roast it in the oven at about 425 degrease until each size urns nice and brown. Then I just toss it on butter, lemon juice, and lemon rind. About 15 to 20 minutes on each side. Just be very careful as it burns really fast. Another great way to enjoy to yellow and zucchini squash is to slice it thin, then saut? it in olive onions and garlic and finish it off with some capers and olives. Along with a salad, it??s the perfect meal. And a glass of Chardonnay doesn??t hurt either. Then just sit back and enjoy those great autumn nights. It??s the perfect way to enjoy the season.