Winter Squash

In short order, the Friday afternoon Shabbos prep has a new favorite: the squashes.

We're talking spaghetti, sweet dumpling, delicata, pumpkin, kabocha, and butternut (I left out acorn since the one and only one I tried wasn't very sweet. We'll work our way back to each other on a later date). And I haven't even yet tried the buttercup and golden nugget.

These guys are dope—delicious, nourishing, accommodating, and plays so well with others. Just stab 'em all over with a knife, shove 'em into the oven from anywhere 350 degrees up, and when a fork goes in easily, they can come on out. 

If feeling more up to a sawing challenge, hack 'em in half first, scrape out the seeds, then drizzle in oil with some salt n' peppa.

Via pamsmidwestkitchenkorner

Alternatively, if one's knives are up to the challenge, they can be sliced and sauteed in a pan, along with a tempting drizzle of maple syrup or honey. 

I end up attacking the results with the same fervor I used to inhale cake. According to Dr. Joel Fuhrman, squashes are a rad carb, and can be consumed in infinite amounts. Good, because that's what I've been doing. The sounds effects! I do moan.

If any don't end up being so sweet, I add it into my lunch soups, or saute with the now fridge-staple, lecsó. 

O, the options.