Kabocha

Get yourself a nice locally grown organic kabocha squash. It's a Japanese variety of winter squash with a knobby green skin and a deep orange flesh. Cut it in half top to bottom and remove the seeds and fibers. Put each half cut-side-down in a glass pie dish with a quarter inch of water. Bake at 325 for about 45 minutes or until a fork easily pierces the flesh.

Turn the halves over, drop in a pat of fresh butter, a generous sprinkle of Ceylon cinnamon, and a tablespoon of raw local honey or organic brown sugar. Use a fork to mix it all together, then spoon the contents onto a plate. Drizzle with fresh cream. Don't be stingy with the cream.

Packed with nutrition and fiber, yet creamy and scintillating on the palate, this autumn treat makes a hearty meal unto itself.