squash | Food Loves Writing

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It’s not very interesting to hear that someone’s content or that she’s counting her blessings, but that’s really all I’ve got for you today, all frustrations and disappointment eclipsed by other, fuller emotions, so I’m sorry. What can I say? At least there’s a recipe at the end.

This weekend, I went antiquing in Gurnee (where I bought seven white plates, a gift and a vintage camera, all for under $35!) and had dinner at Cracker Barrel, after which I fell asleep in the car, just like I did when I was eight. I stayed up late watching television, I went to church, I phoned an old friend from freshman year who still makes me laugh like crazy, and the skies were always blue, and the sun bright, and people I loved nearby.

One of my best friends went on a first date this weekend, too, after we spent the morning shopping, and she looked so nice, I was so proud of her for giving it a shot, and even though she and the guy had an only OK time, the whole thing reminded me how much I love her and am glad to know her. I tried on a jacket at H & M and a random stranger came over to tell me it was supercute, I had to buy it, so I did, and I wish very much I could take him with me every time I go shopping. And there were bike rides and fresh tomatoes from the garden and DVDs of Life that my friend Becky gave me for my birthday, and I just think, you know, in the seasons of life, there are some times that are especially good, and this is one of them.
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Well, as promised, I’m still high on fall. I’ve been sipping hot apple ciders all week and cuddling in my blankets, the windows open, at night. Pretty soon, I’m hitting an apple orchard with two of my friends and co-workers, and I’m already dreaming of the apple cider doughnuts and pumpkins I will buy. How about you? Are you taking in the season where you are? Are your leaves turning colors?

If you live anywhere like Chicagoland, you’ve probably been seeing a lot of gourds and squashes around. I think they’re so pretty, with their autumnal color palette and reminder of harvest. It’s enough to make me want a pumpkin patch of my own (along with an herb garden, green pepper plants, more tomatoes…).

butternut squash slices

Here’s what you can do with one of those pretty butternut squashes: If you like sweet potatoes and you like french fries, boy, pay attention. No, I’m not talking about sweet potato fries (though I love those). In fact, I’m suggesting squash fries. Butternut Squash Fries. The instructions could not be simpler, and the calorie intake won’t give you the slightest guilt. Plus, just look at the color!

cutting squash

Essentially, this is what you do: buy a medium-sized squash, chop its ends, peel it, halve it and scoop out the insides. Then slice the flesh into long slices, just like french fries. Arrange on a baking sheet covered in cooking spray, top with salt and bake. That’s it.

Well, I say, That’s it, like you’ll barely believe how easy it is. I have to be more honest than that. In truth, peeling a squash is a little tricky. Or least peeling my squash was: the skin is thick! And tough! And my peeler is antiquated and I’m not the most adept with using it. Whatever the case, though, you’ll feel a sense of victory after peeling the thing, and that’s something.

squash fries

I should also say this: Butternut Squash Fries, though quite tasty, are not quite the deep-fried fingers you may be used to. To obtain maximum flavor, you’ll want them to get very crispy, so watch them in the oven. And you’ll want to eat them hot, so don’t bring them over to someone’s house like I did, eating them an hour or so after they baked. I did, however, hear from at least one reliable 12-year-old boy and a high school sophomore that these were delicious. So that’s something, too.

Now I’ll have to leave you with these for a bit. With all these fall flavors in full bloom, I am headed north to even cooler weather and more vibrant colors, to visit a beautiful, dark-haired little girl who’s not yet one month old and her handsome brother who says adorable things like “Hi, Shanna” on the phone when I call, and their lovely parents, two of the nicest people I know. Fall is good, life is good, see you soon.

Butternut Squash Fries
taken from Hungry Girl, a birthday gift from my globe-trotting friend Carrie

Ingredients:
1 medium-sized butternut squash
Cooking spray
Coarse salt

Directions:
Pre-heat oven to 425 degrees. Chop the ends of your butternut squash and peel its skin. Cut it in half and scoop out all the seeds.

Cut the flesh into wedges or sticks, whatever looks like french fries to you. HG swears by a crinkle cutter, so if you have one, by all means, do. Place on a cookie sheet sprayed with non-stick spray. Cover lightly with coarse salt.

Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries!