October 4, 2009 | 11:33
Let California Cook columnist and L.A. Times Food editor Russ Parsons serve as your guide to the freshest produce of the season. Recipes included, and updated regularly.
What's fresh at the market this month? Winter squash. So what do you do with it once you get it home? How about mushroom and winter squash gratin or squash baked with sage and chili butter?
-- Rene Lynch
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