"Beauty confronts us with the requirement that we place ourselves among...the redeemers, the leaders in the protection of life. Once you have seen the bush on fire, you are not going to get out of the assignment unless you close your eyes to the beauty.... [You] either have to close your eyes or go back to Egypt and set the people free." - Rev. Dr. Rebecca Parker, "Rising to the Challenge of Our Times"

Wednesday, January 16, 2008

Tour de squash

From the site reluctantgourmet.com:
Squash was introduced to the colonists by our native Indians when they first arrived in America. In fact, there is evidence that squash was eaten in South America more than 2,000 years ago. The English name for squash comes from the Narragansett Indian word askutasquash, which means green-raw-unripe, which was the way the Naragansetts ate it.


I don't know if it's a little-documented side effect of medication I've been taking, or if it's just what my body needs and I'm listening a bit better, but I have been craving squash. Since Christmas Eve or thereabouts when there was a big bowl of buttery peppery bright orange mashed-up butternut squash with the buffet-style family dinner. I looked at it that night, and I thought, "I want that. I want a lot of that."

Then on New Year's Eve I had baked acorn squash. It was just the thing. And I thought, you know, there are so many kinds of winter / hard squash, and I encountered so many in a previous career but didn't eat them very often, I want to sample every available kind. I want to have squash for dinner and lunch a few times a week.

So here are the squash(es) (see, I'm not even sure whether the plural of squash is squashes, or just squash--and I don't know anyone who speaks Naragansett) I have consumed in 2008:

Acorn (technically not 2008, though I had a bite of some on January 4)
Spaghetti

Butternut

Kabocha
Delicata
Red Kuri

So, you may ask, what's the favorite? They're all tasty, and the spaghetti squash is unique, but maybe the good ol' butternut is my favorite. The traditional mashed-up-with-butter (or olive oil), salt and pepper way is good, but baked, chopped into cubes and fried to garnish lentil soup was really good too.

1 comment:

Allie said...

The squash at Christmas time was Kabocha. It's become my favorite squash- my other favorite is acorn. Cut them in half, bake them with a little brown sugar and eat them out of their shells.

It's also good to steam cubes of squash and sprinkle with parmesan cheese on top (plus sometimes butter).

Can you grow winter squash there? I grew kabocha last year and it grew up the fence. I bet you could get a big pot to grow some in.