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" Squash: delicious &amp;amp;amp; easy-to-prepare  &amp;quot;Pick a squash with no exterior breaks or softness in the skin, and beware of dry, shriveled stems,&amp;quot; advises James Parker, the national produce assistant at Whole Foods Market. A pound and a half of any trimmed squash, such as the kabocha shown here, provides 4 servings. For a quick side dish, drizzle halved or quartered squash (skin on, seeds removed) with maple syrup, butter, and cinnamon. Roast at 350\u00B0F until tender and easily pierced with a fork.  Preparing a winter squash: step-by-step instructions for the best methods to cut and peel. 1. Place the squash on a cutting board. Using a large chef&amp;#039;s knife, make a straight slice down to one side of the stem.  2. Scrape out the seeds and stringy pulp; an ice cream scoop works well. Rinse and save seeds, if desired, for roasting, but discard the pulp.  3. Place halved squash cut-side down on the board. Using a vegetable peeler, trim away the tougher outer skin. Repeat with other half.   Simple serving idea for soup Delight your guests with pumpkin soup ladled into pumpkin-shaped bowls. Designed by Colin Cowie for JCPenney, bowls are microwave safe. $24.99/set of four; jcpenney.com. Heat up and pour in Imagine Natural Organic Butternut Squash Soup ($2.49, imaginefoods.com.)   French wines $15 &amp;amp;amp; under Here, three easy-to-enjoy wines that everyone will appreciate: Fermented in oak barrels, Red Bicyclette Chardonnay pairs well with rotisserie chicken. Pour a glass of crisp and refreshing Trimbach Pinot Gris with spicy cuisine; or serve as an aperitif. Open a bottle of Domaine de la Solitude C\u00F4tes du Rhone when serving steak; this slightly spicy, dry red wine makes a perfect match. "^^<http://www.w3.org/2001/XMLSchema#string>
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