Let's have a squash tasting

I've said this more than once, but winter squash doesn't grow in the winter. We eat it in the winter. It grows in the summer and harvest in the fall, and there are a lot of them here. So many colors, so many textures, and so many flavors. I'm going to propose you roast a whole bunch of them. Get a bunch of friends together because some of them are pretty sizable. Some of them are pretty hefty. They are really good eating, and they do have different flavors and textures in a big pan, drizzled with olive oil, and sprinkled with salt.
Maybe some fresh herbs because we have that around here, 12 months a year. Who knew? How is that possible? But the flavors and the colors and the textures and the nutritious, wholesome, deliciousness of squash of all kinds, it's not just pumpkins, folks. Have an acorn or a butternut.

savoring Sonoma, I'm Clark Wolf for KRCB.