I was in a friend’s kitchen the other day, where she was teaching a class on soups. We gushed and mmmm-ed our way through bowls of butternut squash and red pepper soup, and we all voiced the same confession: We reviled squash as kids.
I can’t say it’s much of a revelation that every woman in the room hated squash as a child. Consider it’s usual back-then presentation: bland bowls of hot and stringy orange glop, hardly more appealing than my baby sister’s jar of Gerber. What 8-year-old wants to eat baby food?
Squash isn’t the only thing we collectively recoiled from as girls that we’ve since come to like. We didn’t like boys so much, then, either.
But, thankfully, just as boys grew more likable, so did squash. There are countless inspirations out there for using the seemingly countless varieties: velvety butternut soups; halved acorns glazed with maple and stuffed with grains; mini-pumpkin fondues and salads of simple greens topped with roasted cubes of your favorite, fill-in-the-blank squash.
High on my list of squash preparations is this one. It’s bound to reform any hold-out, anyone with lingering squash hatred that squash is indeed sweet.