Appetizing Muse

When I was a child I detested squash and spinach. I still dislike cooked spinach, and only eat it raw as part of a salad.

However, I've grown to love squash over the years. I especially like the way my mother prepares it: all seeds and "sinews" removed, dotted with butter, seasoned with a bit of salt and black pepper, and then baked for about one hour. It is divine.

There are so many varieties of squash these days, but I prefer butternut squash. After baking, even the shell is edible and tasty. I'm not fond of spaghetti squashes because of the overload of fiber (to which I am currently medically intolerant).

According to Coastal Fields (web site link no longer valid), squash "goes well with basil, sorrel, amaranth seed, potatoes, corn, sweet potatoes and carrots."

Squash Growing Tips is a good source for squash information, as is Cook's Thesaurus. Whole Foods also has a Squash Guide.

Seasonal Recipes has a nice selection of butternut dishes, although I still prefer the simple way my mother prepares it, as I do now.