An Edible Ohio Valley tester takes on the challenge of finding a squash recipe she enjoys.

Generally, I loathe squash. I always find myself with an abundance of them come fall, but with a drought of ideas to make them into a meal. So I thought that spearheading the squash recipes for this issue might help me overcome my strong dislike for these hardy, magnificent veggies. It did .. almost. I came to discover what, exactly, I truly disliked. Apparently, I was just eating too much acorn squash.

Luckily there are other varieties of squash out there and - much like apples, squash’s fall comrades - they have varying textures when cooked or are better left nearly fresh. If you want something else to do with your crop of squash this fall, check out this collection of recipes (see below) and experiment with the different squashes you find this season. As new squash become available, swap alternative hardy varieties into the farro salad or onto the tart. Or, use any squashes that are best roasted and mashed in the muffins and ravioli filling.

And my quest for a squash recipe that I actually love? It continues - though these farro salad and tart recipes are getting close.