The cold weather is upon us. Sadly, that means goodbye to our warm weather friends, like tomatoes, peppers and zucchinis. But hey, squash is in season. My favourite cool weather vegetable. Even saying his name, Squash, is kind of fun.
I rented a car for the weekend for a short Thanksgiving trip up north, which presented the perfect opportunity to load-up on those heavy gourds at the market. Three butternuts, two acorns and one something-or-other. I brought them home and cut them into cubes, to store in the freezer for the winter months.
I soon found out that peeling 6 squash (or squashes?) at one
timecan be sweaty work. The acorn and something-or-other squash was particularly hard to cut, and required holding a super-sharp knife at strange and uncomfortable angles. Grotesque images of accidentally slicing off all 4 tips of my fingers popped into my head; no doubt instigated by a recent visit to the emergency room after I sliced off the tip of my thumb cutting kohlrabi.
In the end, I had 2 fat freezer bags full of cubed squash, and retained all fingers and thumbs intact. A lot of work for a Saturday morning, but I know it'll be worth it when it's minus 1000 degrees outside and I'm curled up on the couch with a steaming hot cup of squash soup.
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