squash!

This may come as a surprising confession from someone who has identified herself as a chocolate and wine addict, but I’m also addicted to squash. I cannot believe how many varieties of the stuff there are, and what can be done with them all. Acorn, butternut, spaghetti, zucchini. I slice them up and spice them up and no matter what I do, they always turn out to be some perfectly balanced combination of sweet or savory. Squash is a great vehicle for herbs and spices, and is great grilled, broiled or sautéed. It’s delicate or hearty, and never fails to add color to my plate.

When I was a kid I could only be force-fed acorn squash when the stuff was served as a maple syrup boat. It wasn’t until I started to demand jurisdiction over the grill that I recognized the potentials of soft summer squash, which in turn led me into a winter-wonderland of Butternut covered with cinnamon and toasted in the oven.

Literally all I do is cut my squash into thin slices, smooth on some olive oil, and cover it with whatever herb or spice will most compliment the meal at large. Butternut with cinnamon is my favorite, though sometimes it’s nice to serve alone (though it’s gone over well paired with lemon-honey glazed salmon or a cream of tomato soup). It bakes in about 45 minutes at 400 degrees—or fewer, depending on how thinly you slice it. I hoard the seeds, which collect oil and spice and crunch. It’s great the next day, chopped up and mixed in with salad or grains—like quinoa or couscous. I add toasted pecans and dried cherries for texture.

The more fragile summer squashes are best served savory, in my opinion. With those, fresh oregano or dried French herbs are my go-tos. The sweet, soft texture also works well with salt alone—it dries the edges a bit, makes them crunchy, and gives the dish that cracker-jack appeal of sweet meets salty.

Tags: squash