Most people associate winter squash with, well, winter, so by the time January or February rolls around, it’s as far in the rear view mirror as Halloween and pumpkin pie. Plus, most varieties are huge, great for the big feasts of autumn but not for lighter spring meals. But still, the warm, comforting flavor of squash and what it can add to recipes year-round doesn’t change, so we began casting around for varieties that tasted great, stored well, and didn’t cast the shadow across the landscape that their larger cousins did. And I’m happy to say we found some… ...