Writing on Purpose: If I were a vegetable, what would I be?
The squash comes in all shapes, sizes, textures and colors. From the deepest orange of pumpkin, to the greenest green of a zucchini, from the pretty shape of the acorn squash to the bottle formed butternut squash, this vegetable is probably the most versatile. I discovered today that the squash got its name from the Native American word askutasquash, which means "eaten raw or uncooked." I also learned that they can date these vegetables back over 10,000 years.
For many years, I would come across butternut squash at my local market but didn’t know quite what it was. We never had this vegetable on our dinner table. I was attracted mostly to its shape with its long narrow neck and mostly perfectly shaped round bottom. It had a beautiful pale yellow exterior and was very smooth to the touch.
When I decided to take one home, I learned that once I cut through its thick hard skin, the squash had a beautiful orange colored flesh interior, and in its round belly were little almond shaped seeds. What a surprise. I gently brushed the exposed flesh with extra virgin olive oil, sprinkled salt and ground pepper on each side, and let the slices sit while I fired up the grill. At the perfect temperature, I placed the flawlessly round slices evenly across making sure the flame was directly under them. Within minutes, the slices had black grill marks and the flesh became a deeper shade of orange. It was time to flip them. Finally done, the once hard interior softened from the heat. I gently separated the flesh from the still hard outer skin and was surprised at its exquisite sweet taste. I would be a butternut squash.