When I was five I learned a riddle which made adults laugh. “How do you turn a pumpkin into a squash?” “Throw it up in the air and it will come down squash all right.” I really didn’t understand the joke, but I repeated it frequently enjoying the laughter.
In addition to being a banner year for apples, squash and pumpkins have been abundant this fall. Above from top clockwise: sugar pumpkin, butternut squash, butterkin squash and acorn squash. The butterkin is a cross of a pumpkin and butternut squash. I don’t know why it gets to keep the name squash. It could be a squashkin. I guess it doesn’t sound as marketable. Butterkin sounds rather endearing. Missing is the recently eaten spaghetti squash, so called because when cooked its inside comes out in strands.
While there are many ways to cook them, I have been using the air fryer for them recently. I cook the whole spaghetti squash, with a few fork holes for steam to release, in the fryer, turning it half way through. Once cooked and cooled the insides come out easily. The butternut, peeled, cut into little chunks with a little maple syrup added, roasts to perfection in the air fryer. The acorn works after being cut in half. I have yet to tackle either the pumpkin or butterkin. The regular oven will probably be best.
Living here and getting the CSA(community supported agriculture) has introduced me to a variety of new squash and pumpkins. And I finally understand the riddle. Sadly my grandchildren are old enough to groan when I ask it.