Southampton - When you talk to chefs about the ingredients they use, one of the first things they say is to cook within the season. The harvest season features delicious pumpkins and varieties of squash, and who better to learn from than a produce expert at a farm-fresh, locally-sourced grocer! Stew Leonard, Jr., President of Stew Leonard's Farm Fresh Grocer has great tips for picking the best squash, whether it's butternut, acorn and spaghetti, and delicious ideas on how to cook with them!

Below is a recipe Leonard has to offer.

Honey Acorn Squash

 • 2 tablespoons butter, melted
 • 3 tablespoons honey
 • 2 tablespoons orange juice
 • 1 teaspoon orange zest
 • 2 medium acorn squash

Preheat the oven to 450 F. In a small bowl, stir together the butter, honey, orange juice, and orange zest. Halve the squash lengthwise and remove and discard the seeds. Cut each half lengthwise into three wedges. Place the wedges, skin sides down, in a large baking dish. Spoon the butter mixture over the squash. Cover the pan with foil and bake for one hour. Remove the foil and bake for 10 minutes more, or until the squash are tender. Makes four to six servings.