• 2 medium-size winter squash 
• 1/4 cup all-purpose flour 
• 1/8 teaspoon cornstarch 
• 2 teaspoons ground ginger 
• 1 teaspoon salt, more to taste 
• 1/2 teaspoon black pepper 
• 4 to 6 garlic cloves, minced 
• 1/2 cup finely chopped parsley 
• 2 tablespoons finely chopped fresh rosemary 
• 1/3 cup plus 2 tablespoons olive oil 

Heat oven to 325 degrees. Place squash cubes in a large mixing bowl. 

In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and ⅓ cup oil. Toss gently but thoroughly to coat. 

Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1½ hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. 

To finish, brown the top: Turn oven to 350 degrees. Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. Serve immediately. 

• 3 ears of corn 
• 1 pound red onion 
• 1 pound zucchini 
• 1 pound summer squash 
• 1 lbs early girl tomatoes 
• 1 bunch basil 
• 1 lemon 
• 1/4 cup olive oil 
• Salt and pepper to taste 

Shuck corn and cut red onions into 1/2-inch rings. Grill both vegetables until slightly charred. When cool to touch, cut corn off the cob and rough chop red onions and reserve to the side. 

Wash squash. Cut the tops off and dice into 1-inch size cubes and save to the side. Take basil leaves off the stem, and tear into 1-inch size pieces. Juice the lemon and put to the side. 

Heat up olive oil in a sauté pan on medium-high heat. Add squashes for about 4-5 minutes or until squash begins to sweat. Add in corn, red onions, cherry tomatoes. Sauté for another couple minutes. 

Toss in basil and fresh lemon juice. Season with salt and pepper to taste. 

• 1 spaghetti squash, about 3 pounds 
• 2 tablespoons extra virgin olive oil 
• 3 to 4 large garlic cloves, green shoots removed, minced 
• 2 tablespoons breadcrumbs, optional 
• 2 tablespoons finely chopped flat-leaf parsley 
• Salt to taste 
• Freshly ground pepper to taste 
• Freshly grated parmesan 

Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, until the squash is soft and easy to cut with a knife. Remove from the heat, and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from half of the squash, and place in a bowl. Run a fork through the flesh to separate the spaghetti like strands. You should have about 4 cups of squash. Set aside the other half for another dish. 

Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs. When they begin to sizzle and smell fragrant and the breadcrumbs are crisp — that is, after about a minute — stir in the squash and parsley, and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. Remove to a warm serving dish, top with freshly grated parmesan and serve.