Autumn Squash Is a Mystery to Me!

October 9, 2009

Butternut Squash, the pumpkin wannabe

In the South, squash is synonymous with yellow. As in, crook-neck. We eat it in the summer. We stew it with onions. If you’re an adventurous cook, it’s grilled or even roasted. Sometimes it even gets turned into a casserole. It is small and manageable, unlike it’s cousins, the Butternut and Acorn squashes.

I am attempting to eat locally or at least seasonally whenever I can (translated as when it’s convenient). Believing in this concept is easy, cooking it is a a bit more of a challenge, particularly for someone who is as cooking challenged as I am. Walking through the grocery Sunday I encountered all manner of appetizing produce, from Chile, Mexico, even Canada. Until I got to the Butternut squash, which by the way, were NOT with the other real squash, ie; crook-neck. They were smooth and hard-looking and way back in my mind I’m thinking they are in season. Ignoring the fact that the label says they’re from Michigan, (which in my book, may as well be Canada in terms of distance), I picked one out and like an orphaned puppy, I brought it home. Now what?

The label had instructions for microwaving it. Nuke it. Sounded fast, but less than appetizing. Like Dr. Frankenstein studying a cadaver, I found my sharpest knife and sliced the beast in half. It was beautiful. Smooth and very orange, but not sweet-potato orange, more yellow orange, almost like a pumpkin, but not quite. Then I spied the seeds. OMG, it’s a pumpkin wannabe. It even smelled pumpkin-ish, but buttery. Hence, the name I suppose. Dutifully, I followed the mico-wave method. 8 minutes until tender. Then, my creative side took over. Peeling it neatly, I cubed it up and sprinkled it with olive oil and a little Tony’s Cajun seasoning. I figure any veggie is good roasted! And, it’s fast. I ran it in the oven, but maybe I just didn’t leave it long enough. It never took on that almost crispy but just roasted look of most veggies. And, it tasted fair. But, I know there is a better way.

Do you know how to cook these autumn squashes? If you have the magic touch for something quick, easy and tasty, please share! I’ll be happy to prepare it and share the bounty! (Or at least the credit).

Filed under: Eating Well,Healthy Living,Uncategorized

Tags: Lifestyle, Seasonal Eating, Slow Food