I was never a fan of winter squash growing up. I can’t really explain why. But 2 years ago, I was asked by a friend to teach a little class on pumpkin recipes for a group of women at my church, and I was apprehensive but accepted the challenge. I hadn’t really considered that there was a whole lot more to those Autumnal flavors than pumpkin pie and overly brown-sugared butternut squash. But as I researched and experimented, I discovered a whole world of varieties and flavors beyond the tried and true cinnamon, clove, ginger, and nutmeg combo and was completely smitten.