Squash The Late Summer
It's no coincidence that your first winter squash of the season will arrive on the first week of autumn.
There is no greater pairing than that of cool fall weather and dinnertime meals featuring the cornucopia of the produce world.
Each type of squash seems to offer something different, and while they register similarly on the palate, their outward appearance are as varied as they come.
Growing up on the farm, fall was always such a magical time of the year.
The hustle and bustle of canning.
The feeling of a job well done as the last of the hay was put away for the winter.
Pumpkin pie spice.
Ok, that last one wasn't actually a part of my childhood, but it has become a staple and will surely be a part of our little one's recollection of the season :)
Around here, winter squash is the type of thing we appreciate. Unlike certain vegetables that have been coming in steadily for the past 4 months, this special cucurbit makes us wait until the very last minute, culminating in one large harvest.
Come December my eyes might start glazing over the squash safely stowed away in our cold storage, but for now, they light up at the endless list of possibilities.
Delicata squash alone has done wonders to bend the limits of convention, being featured in lieu of onion rings by one, an accoutrement to a kale salad by another, and, a dessert pudding by the last (vegan version, which features a basic pumpkin pie spice, here).
The possibilities are so vast, but you know what the best thing about winter squash is?
They taste sublime just as they are, cut in half, and roasted in the oven with some type of heat-resistant oil (think coconut) and a pinch of salt. Scoop out the seeds, grab a spoon, and dig in.