The first day of fall is upon us and the autumn ingredients are beginning to appear at the farmers markets. I found an array of hard/winter squashes that are great for roasting in the oven and then using as a side dish or for soup. I stumbled upon some Quince, and nothing screams autumn more then quince, so I made a tasty quince and maple chutney that I paired with pork tenderloin, puréed Delicata Squash, and Choy Sum braising greens.
Even though I have yet to feel a chill in the air, I wanted to use the beautiful Kabocha Squash I bought. It looks like a pumpkin and is very sweet. I roasted the squash after slicing it in half, sautéed mirepoix and garlic, added chicken stock, and puréed everything together. Easy and tasty.