Weird, I know. But it’s true – squash is wonderful!
I come to this knowledge very late in life. The only squash I ate growing up was when I had pumpkin pie at Thanksgiving time!
But the last few years, we have been expanding our “squash repertoire”. We started growing pumpkins. Then added acorn squash (my mother’s favourite). Then gradually we expanded our range until we now grow:
potimarron, delicata, acorn, butternut, pumpkin, crookneck, zucchini
That’s a whole lotta squash for 2 people!
We calculate that we need to eat 1-2 squash every week in order to eat them all up before they go bad – but hey, it’s not hard to do that! It’s even easier since I found out that some people particularly admire the potimarron variety for its anti-aging properties!
Here’s one of my favourite ways of fixing almost any type of squash.
Sauteed Delicata (or other) squash
1 Delicata squash, peeled, de-seeded and cut into fingers
1 T olive oil
1 T butter
3 cloves garlic, chopped
Saute the above in a small pan until the squash is tender and slightly brown. You’ll swoon!