You know what I don’t get? All the hooplah about Butternut squash.
As soon as fall rolls around, everyone everywhere (from cooking magazines to coworkers to mom) is raving about it, putting it in stews and chilis and soups and salads, talking about it like it’s the height of squash sophistication.
Enough already! I mean yeah, the long neck is ideal for getting evenly-sized perfect little cubes of squash, and it’s got an appealing name (butter nut… mmm) — but otherwise it’s not all it’s cracked up to be, is it?
Let’s face it: it’s always been one of the more difficult squashes to cut. Getting through that neck is treacherous, am I right? Seriously — everyone has a butternut squash horror story. Some even have the battle scars to prove it.
What’s worse, when you do finally succeed in hacking the little beast to pieces, it often yields up (what I find to be) flesh that is a) overly moist, b) usually kind of stringy and c) only somewhat sweet some of the time. Yes, after all that work you’re not even guaranteed a sweet reward.
So there you find yourself, standing over the stove, with sore biceps and bleeding digits, surrounded by buff-colored squash peels and band-aid wrappers, and all you have to show for it is some vaguely-sweet, fibrous orange glop.
Okay so maybe I’m exaggerating a wee bit.