Organizers are expecting 4,000 people to attend the 2019 Men’s World Squash Team Championship in West End.

Every schmuck selling athletic gear or class passes claims “working out doesn’t have to be a chore,” and honestly…it’s true.

Take advantage of the last of the sweet corn for this rich soup, which makes an elegant appetizer but is also hearty enough to serve as a meal. For the full autumnal effect, eat it while wrapped in a flannel blanket and make apple crisp for dessert.

The warm aroma of cinnamon and tantalizing undertones of sautéed garlic will perfume your house for hours after cooking this dish.

Squash comes in so many different varieties and colors that it shouldn’t be surprising that you can make such a plethora of dishes out of them. From soups and main courses to bread and desserts, squash could have a place at every meal. Many of the chefs we talked to declared that squash is one of their favorite fall ingredients: butternut and red kuri seem like the top picks in the kitchen right now, but acorn, Kabocha, spaghetti and a few other squash types were also noted. I hope you’ve eaten lunch already, because the suggestions below will leave your mouth watering.

Photo by Catherine Finn.It seems like there are an endless variety of squashes, especially winter ones. However, after watching Eric Ripert’s Avec Eric show on PBS, I learned about a variety known as a potimarron or hokkaido squash. It is characterized by its bright orange color and slight, pointed top. I’ve found it at the Kuhn farmers stall at the 14th and U farmers market labeled as kabocha squash. Potimarrons have a delicate squash…