Winter squashes are perfect for roasting, baking, and for pureeing for soups, but I’ve found another, longer-lasting use. I use them as a table centerpiece. Grocery stores are starting to stock up on all kinds of squashes, gourds and Indian corn, and they are relatively inexpensive. Buy a variety of shapes, colors and sizes, and bring them home to garnish your table. You can arrange them on a big platter, or stack them in a willow basket. I have a beautiful fall-colored tablecloth that I gather up in the center of my table and arrange my bounty with an eye to mixing sizes and textures. If you buy them now, the squashes will easily last through Thanksgiving.
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