BLACK FUTSU
Form: Wrinkly, bumpy Japanese heirloom pumpkins that range from blackish-green to buff orange
Best For: Farmer Alex Zeidner, who runs Fort Collins’Folks Farm and Seed, urges shoppers not to be intimidated by the funky ingredient’s appearance. He often roasts futsu wedges in the oven and drizzles them with garlicky yogurt and a spicy, herb-laden oil. “It has a savory, almost french fry taste and texture,” he says.
ACORN
Form: Spherical with a slightly pointed tip on one side and dark green armor
Best For: Paul Reilly, co-owner and executive chef of Denver’s Coperta and Apple Blossom, recommends halving the nutty, dessert-appropriate squash, scooping out the seeds, cutting it into wedges, and roasting them. Once the orange-yellow surfaces are well-caramelized, dress them with brown sugar and butter, maple syrup, or…