Pumpkin, butternut, acorn, or yellow, this time of year is the perfect time of year for squash on our San Francisco Food Tour

Pumpkin, butternut, acorn, or yellow, this time of year is the perfect time of year for squash on our San Francisco Food Tour of North Beach\Little Italy and Chinatown. And each neighborhood has their favorite ways to prepare squash. North Beach\Little Italy like to roast squash while Chinatown likes squash in all kinds of stir fries and soups. For me, I really like squash in soups. Fortunately, a lot of our stops on our San Francisco Food Tours agree with me. Of all of the kinds of squash, butternut squash is my favorite. Roasted is great, with some walnuts saut?ed in butter and lemon and the topped with fresh sage leaves. Many people will just roast one half by itself. I like to peel the skin off (down to the orange, cut it in half, scoop off the seeds, then cut it into about one-inch moons. I then toss those in butter and roast them in the oven at about 425 degrees until they start to brown, about 20 minutes, then turn them over and brown them on the other side, about 10 minutes. Keep a close eye on them, as they can go from browned to burnt very quickly. You can either enjoy them then or if you puree them, you can throw into a saucepan with just enough stock to thin it to a soup consistency, add some spices, and then at the very end add some cream and it is my favorite soup. Either way, it??s a great way to enjoy butternut squash.