Cravings

Squtternut Bash

Erin Rech
Photo by Paul Skrentny

The autumnal orange hue of a freshly sliced butternut squash sends my tastebuds into a frenzy. After a few minutes baking in the oven, the sweet strands of the meaty inside turn soft and malleable. Brown sugar and butter drizzled throughout make a perfectly sweet dish for an everyday dinner or a festive addition to a Thanksgiving feast.
    The word squash comes from the Massachuset Indians, who called it askutasquash, meaning “eaten raw or uncooked.” Traditionally, Indians ate their squash straight from the vine, but add a little heat from an oven, stovetop or microwave, and the desire to chomp into a waxy rind is overpowered by the silky texture of a warm slice of squash.
    Besides acting as a supplement to Thanksgiving dinner or a stir-fried veggie medley, squash can also play the role of thematic table decoration during fall months. Rather than storing uneaten squash somewhere dark and unseen, these colorful rounds and cylinders display the warmth of fall tones when included in a centerpiece with a few ears of dried corn or sitting in a wicker basket.
    According to Paul Marchi, owner of Paul’s Produce (2300 Central Ave., 523-1777), the ripeness of most squash cannot be determined. He encourages customers to choose a squash they like on blind faith—the ripeness can be discovered only upon slicing into it at home. Danish squash is the one exception, as it appears green when picked at the farm, but turns yellow when ready to eat. Paul’s typically carries butternut, Danish and spaghetti squash during the late fall, which coincides with pumpkin season and turkey preparations. Occasionally a banana squash finds its way to the shelves, but the labor-intensive slicing preparation discourages Paul’s from keeping it in stock.
    If squash does not satisfy your palate, you should still consider the health benefits of eating it every so often. Not only will squash help you meet the FDA recommended five servings of vegetables a day, but it will also provide your body with the vital nutrients it needs to stave off flu season as the temperatures drop.