It's fall!!, but against all odds, we've got a late crop of those little watermelon coming in. Most of them aren't quite as sweet as they were during the warmer weather, but we are still happy to have them.
Other items include arugula, dill, beets, kale, radish, lettuce, cucumbers, cabbage, eggplant, potatoes, tomatoes, and some of our favorite fall crops--- Winter Squash! The hard yellow oval ones are called Delicatta. They have sweet moist flesh. Many people leave their thin skin on and just eat it. The round orange ones that look like pumpkins are called Sunshine. They have a drier creamy sweet flesh.
There are a lot of great ways to prepare winter squash..... In general, the drier ones mash up nicely, and are also good in soups/stews, especially for curry dishes.
You can boil/steam winter squash on stove top or in a covered pan in the oven. Add in chunks of potatoes and cook together, adding steamed kale, onions, whatever you like. Dress with a lemon/ tahini sauce, or Worcestershire sauce, etc. Healthy and delicious.
Or cut the squash in half and scoop out the seed cavity. You can bake it upside down in the pan, so that it steams itself; or place it right side up with some butter/oil inside, covered in foil if you want it to be less dry. Some people add spices or maple syrup in with the butter/oil. Be careful not to overcook the Delicatta; it's thin flesh cooks in about half the time as some of the other larger winter squash do. If you can stick a fork through it, it's done.
Also, you can cut winter squash into 1/2 inch or so slices, and saute or grill them.
As always, it's what you make it. Enjoy!