Last Sunday, after recommending cooking and gardening books at my favorite local independent bookstore’s holiday soiree, I returned home to find a hungry Chris. The soiree had involved wine and books and food and, well, conversations about wine and books and food, so naturally I’d lost track of time. I had not, however, lost track of the leftover muffins I’d baked in order to charm people into buying Jamie Oliver’s new cookbook, and I kindly offered one to hungry Chris. “What kind of muffins are they,” Chris scoffed, “squash?”
First of all, Chris may be the only (hungry) person I know who can conceive of an ingredient one might normally put in muffins that he would be unwilling to eat. I mean, unless the muffins are filled with pickles they’re likely to at least be edible. But second of all — and more importantly — the muffins in question were, in fact, made from squash.
“I think squash is your new zucchini,” Chris decided, at which point he was treated not just to a muffin but also to a fairly lengthy and very interesting oration on the differences between summer squash and winter squash.
He’s right though: we have been eating a lot of squash. The winter kind, because it’s winter. And by winter I mean that until today, when it reached a balmy 36°F, there was about two and a half feet of snow on the ground. Regardless of what the calendar says about the upcoming solstice, it already feels pretty damn wintry. Locally grown produce consists of squash, potatoes and — through some sort of lovely greenhouse magic — leafy greens. While I adore leafy greens in the abstract, I rarely know what to do with them once I’ve gotten them home, so I’ve been stocking up on squash. It’s wonderfully versatile, keeps well and, as it turns out, makes an awful yummy muffin.