Nutty and sweet, how can one not like squashes? Growing up in Thailand, I loved eating the boiled sweet potatoes, and taro roots from the street vendors. They would still be warm, sometimes it was hard to wait for them to cool down enough to dip into a small pouch of sugar. How I wish I could transport myself there to that time, and bring the children with me. I try to cook a lot of squashes here now that they are in season (and they can sit around for a long time). Butternut, acorn, cinderella, sweet dumpling, speghetti, winter, cheese, you name it, there is a squash out there for everyone. Plus they are so pretty and fun to look at!
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