Nothing speaks the bounty of the harvest season like squash. Chris Douglass, chef/owner of Ashmont Grill and Tavolo, will demonstrate the vast diversity of squash as students work with him to prepare a variety of recipes, from savory to sweet. Students will then enjoy the fruits of their labor with a delicious and colorful squash-centered autumn meal paired with wine. This Boston University Hands On Cooking Class takes place Tuesday, October 28, beginning at 6 pm in the Kitchen Room (Room 116) at 808 Commonwealth Avenue in Boston.  The cost is $150, and you may register online at http://www.bu.edu/foodandwine/registration-manager/catalog.php?action=section&course_section_id=889. Image by www.horseandbuggyproduce.com.