It is hard to admit that for years, the only autumn squash I handled was the canned pumpkin for pumpkin pie. But, desperate for my own kids to start eating vegetables, I snuck spaghetti squash into the tomato sauce one night – they took it like an April fool’s day joke, but ate it anyway, glaring at me and the injustice of it all. With a sigh, I still wish I had warned them, although the looks on their faces were a priceless payment for the experiment.
Then my sister roasted up butternut squash along with potatoes, olive oil, salt & rosemary one night. That was it, I was hooked for good. Now I watchfully wait for those butternut squashes to appear again every year. My kids do too, I’m happy to say.
For class, we made a classic butternut squash soup, baked it up with onions, garlic, a few apples and herbs. Pureed it and added water where needed and a touch of cream. Drizzled a little sage oil on top for accent (made by the students with the mortar & pestle) and then a little sour cream thinned with cream. And yes, we tried the spaghetti squash too (in full disclosure this time!) – and some liked it, others were politely quiet about tasting it. Group respect in tasting takes practice like everything else and warning ahead of time to curb negative responses helps keep the respect.
Prep-wise, it is important to halve the squashes with the students closely, and break down the squash to “hand size pieces” for peeling more easily. Butternut squash is a little more tender than some of the heritage squashes that are re-appearing, but it is still a hard-skinned item to maneuver. I wouldn’t start doing this until you are comfortable with your student’s awareness with knife handling and that they have developed a willingness to wait and observe while you finish the tougher task for the class, knowing that their turn is ahead.