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  This article is featured in the October '07 Feeding Your Family Newsletter
Recipes: Baked Veggie Tempura | What's in Season? Squash | Living Large | Things We Love! Cloth Bags |  Health Check: Diet Sodas

There are so many different kinds of squash, and your local grocery store is simply not going to cut it. Head out to the farmers' market and buy something crazy! Delicata, buttercup, acorn, crookneck, kabocha … the list goes on.

Did you know there are blue squashes? And ones with ridges, and stripes and bumps, and flat ones and tall ones? Pick something fascinating - or better yet, let your children choose. (Just hope they don't go for one of those 40-lb. Mother Hubbard squashes!)

Ask the farmer for tips on preparing them, or just peel, cut into cubes and toss in 2 tablespoons soy sauce, a tablespoon of olive oil, and a tablespoon of sake. (Substitute with rice vinegar if necessary.) Roast at 400° for 20 minutes, until tender and just browning. Toss with sesame seeds. Delicious!

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- Larissa Phillips