One thing about this time of year, it’s time to go back to warmer food. Now that could be comfort food or just something you need an oven to cook, or even a combination of the two.
But one thing I do start to think of more this time of year is squash. There are many types of squash and many ways to prepare it. Boiled of steamed is good. So is baked. there are almost as many ways to prepare it as their are squashes. But I do like squash.
I’ve never had a lot of luck growing squash. Except zucchini. It’s hard to fail at growing zucchini. Although there usually comes a point when you wish you could. But even one zucchini plant can produce enough to feed a village. It and a couple others are considered summer squash, while most others are thought of as fall varieties.
I have tried to grow other types of squash. Some have actually produced squash. Most of them just sprout vines and head for other locations. They might produce squash, but I never see them. They are off hiding somewhere, buried in grass and bushes, until they finally manage to get rid of their stems and remain lost forever.
But there are many different sorts of squash and variations. Many are good just boiled and eaten, although baked squash can be tasty too. But it is one of those fall foods I truly enjoy. And it just seems to go well with colder weather.
I like a dry squash. For years our go-to squash was the buttercup squash. Since I like a dry squash if possible, someone told me I should try a Sweet Mama. It was close to a buttercup. Then I discovered kabocha squash, which is pretty good and tends to be dry. And when I checked closer, the Sweet Mama is actually a type of kabocha, which is also known as a Japanese pumpkin. I’m not sure what sort of pie it might make, but it does make a good squash.
And the spaghetti squash is also a bit of a favourite, mostly because we could often pass it off as something it wasn’t and get vegetables into people who didn’t really like vegetables.
But there are a lot of them. Butternut, buttercup, acorn, spaghetti, Hubbard, banana, honeynut… there are many. They all have their uses and can be quite tasty. And there are many different ways to prepare them.
But it is the season.
