We got six inches of snow in Nashville this weekend, and people are losing their minds. Having recently moved from Chicago, I find this freak-out particularly humorous. Schools and businesses everywhere have shut down, grocery stores are short on milk, eggs and canned goods, and cars have been abandoned all over the highways…seriously abandoned, often unscathed. People must see ice, panic, slam on the breaks, fling open the car door and run screaming down the highway, hands waving in the air. Or at least that’s what this snobby, snow-hardened northerner imagines. So I’m staying in, away from all the madness.
To occupy myself during the freeze I’ve decided to do some cooking. What better way to pass the winter hours than to fill the house with warm smells and good food. Plus it’s a great feeling of accomplishment and productivity without ever having to leave the house.
But what to cook? For a foodie, this is a great problem to have. I pulled out my favorite new cookbooks (Christmas gifts…thanks Mom!) including Chez Pannise Vegetables, The Gourmet Cookbook and CookWise by Shirley Corriher and began flipping through. As I was getting situated at the kitchen table, I had to move a few things around to make room for the books — a newspaper, a couple magazines, and a huge bowl of squash my friend and frequent La Aguacate commenter DJ B gave me from his CSA share. Oh wait.
These squash are real beauties. I learned from Angel at Avalon Acres, the farm where they were grown, that they are (from left): cushaw, a really cool squash indigenous to middle Tennessee, pie pumpkin, the tan one is a Cuban pumpkin, and the two small ones are acorn squash.
And so begins my squash-buckling adventure. I’m thinking definitely a pie, maybe soup, something roasted, a mashed variety with blue cheese, something in bread form and maybe more soup? What have you made with squash? Do you know these squash? What’s your favorite type of squash? How many times can I say “squash in the same paragraph? Squash, squash, squash.
I’ll circle back soon with the results of my day/s of squash cooking. Stay tuned.