The squashes are wonderful in Western Colorado and can be cooked easily and in a hurry. Simply wash and slice them (seed when necessary) and lay in a buttered glass pan and top with sliced tomatoes, onion if desired and coat all lightly with olive oil. Sprinkle with basil, oregano and parsley or any other herbs you are a mind to. Cover with Italian bread crumbs and dot with butter. Bake for 20-30 minutes. Done deal!

Another fantastic squash recipe…
Cut an acorn squash in half and seed. Bake cut side down on a cookie sheet for about 30 minutes.
Turn them over and fill the cavities with apple sauce, a tsp. of brown sugar and season with cinnamon. Top with walnut halves and bake until really hot.

Each half serves one to two people depending on how big the squash.