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)
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.