We’ve been reluctant to dive head first into fall cooking, probably because we don’t feel like we really got enough summer produce this year with all the rain we have had. But there’s no denying it. The pumpkins and squash are the heroes at the farm stands now. So we bought ourselves a red kuri squash, scooped out the seeds, seasoned the cavity with olive oil, butter, salt, and a little smoked paprika, and roasted it in a 400°F oven. Squash wouldn’t be enough, really, so we put a slab of bacon in a heavy pot with a lid, added a splash of water, and roasted it next to the squash. Ahh, the deep flavors of this combo. So long summer. Fall cooking has commenced.