Fall’s squashes are oddly shaped vegetables with knobby textures and contrasting patterns. They’re placed on brownstone stoops, in front yard Halloween displays, or on kitchen tables as decorating pieces. The thought of preparing some varieties of squash is an idea that few people have attempted. After all, who wants to eat the centerpiece on the table? Sure, we’ve all carved faces out of pumpkins, in which the flesh is removed for the making of a pie, and the pumpkin seeds are roasted in a few spices. Besides pumpkin, there are additional varieties of squash, such as delicata, spaghetti, turks turban and acorn that few people try. Perhaps, they’re too beautiful to dissect? Did we forget it’s the inside that also counts? Read more
