Long Bones

I am becoming a bonafide empress of all meals squash. Or maybe squash is becoming the heralded ruler of all things meals? There is a brief window in the fall in which the grocery stores here in the banks suddenly up the squash ante by offering a multitude of varieties instead of just butternut, spaghetti and acorn squash. Every fall I revel in tiny tender delicatas, gnarled hubbards, multi-colored turbans and endless amber cups, butter cups, blue kuris and sweet meats. I am in squash heaven.

As I mentioned before, I eat really simple meals and my take on all this squash bounty is to cut a slab of whatever I’m eating at the moment, set it on a microwave safe plate with a little bit of water and zap it for five minute intervals until tender. Squash rocks like that.