Eating seasonally requires a commitment to eating more gourds in autumn and maintaining a very sharp knife blade. Supermarket shelves and farm stands pile squash in gorgeous eye candy piles. The usual suspects and popularity contest winners, butternut and pie pumpkins, are the go to gourds, but do consider increasing your circle of comfort and bringing home a cheerfully striped delicata with edible skin, or a red kuri, a.k.a. Hokkaido, with bright orange flesh and a nutty taste and aroma. This recipe can be made successfully with all walks of gourd life. Beer is a particularly good accompaniment--find a local brewery and bring home a KEG of Oktoberfest, harvest or pumpkin ale.