Squashman, by the way, is Dave (see here). He's a squash player who has won trophies. I've heard rumours about his squash court prowess, but need to confirm them before saying more.
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I could get into some reflecting about squash, the vegetable, so I will. Butternut squash is what I'm familiar with, and it turns out that there's a huge following for butternut squash and
Some squash observations:
- They are tricky to cut open. Be real careful. I know this from personal experience. A big, sharp knife helps. But I am not encouraging you to do this. Caution, caution. In fact, forget about ever handling a knife, especially with a slippery vegetable. Leave it to someone else.
- Butternut squash are slippery. Sort of slippery with skin on, real slippery when peeled.
- For years, my standard approach to butternut squash was to slice in half lengthwise (dangerous), scoop out the seeds, maybe drizzle with olive oil, wrap in tin foil and bake in oven or on barbecue.
- I branched out recently. Slice in half, scoop out seeds, peel, cut into cubes, roast in some oil.
- My family said they preferred the old method, so I've switched back to the easy way with tin foil.
