Fall squash recipes abound: Our readers share their favorites and ask questions, too

By Joe Yonan, Ann Maloney, Matt Brooks, Olga Massov, Becky Krystal, G. Daniela Galarza, Tim Carman, Emily Heil, Aaron Hutcherson and Kari Sonde

Every Wednesday at noon, Food section staff members and guests answer your cooking questions. You can submit a question in advance in the box below. Just remember to return when we’re live, or read the transcript after the chat ends.

(Tom McCorkle for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post)

It is the season for winter squash! We’ve been making dishes with butternut, spaghetti, delicata, kabocha and pumpkin, too.

Our readers really dug Daniela Galarza’s dreamy Miso-Maple Acorn Squash Soup. We re-shared Becky Krystal’s primer on how to prep and cook all sorts of winter squash and Aaron Hutcherson’s take on how to peel and cut butternut squash safely. Find links to some of our readers’ and our favorite squash recipes in the transcript below. Want more recipes and tips from the food team?

(Source: The Washington Post)