One of the things that I love about fall is the food. Particularly, winter squash but more specifically butternut squash tossed in a bit of olive oil, dusted with sea salt and fresh ground black pepper, and roasted until the edges are golden….
Generally speaking, though, I am lazy when it comes to prepping winter squash so I don’t eat it often.
I was home with my kids yesterday since school was out so we went to the grocery store to stock up for the week. As it turns out they now have cubed butternut squash in containers ready for your cooking sheet. I jumped for joy right there in the produce section. Then I looked at the price. $4.95 for a container with approximately two cups of raw cubes.
My breath caught.
Dang. That’s pricey.
Still. I really wanted some roasted butternut squash. But for that much? I hesitated for a moment but still plunked a couple of containers in my cart.
Then I made my way through the rest of the produce section. At the end of an aisle was the butternut squash. The whole squashes. For less than one of those containers. That would make what, 8-10 cups? The frugal angel that sits on my shoulder won out.
Alright, I decided. I have a sharp knife. I can make cheese. I bake my own bread. I make my own humus and pesto. I make and can my own jelly and so far no one has died from it, knock on wood. Why am I letting a tasty squash get to me? I can DO this!
Well let me tell you… that was some work.
I spent almost two frickin’ hours peeling and dicing that thing. My hands are still cramping. The force required to cut through the flesh is such that if you slip up, it isn’t going to be a simple cut finger you end up with. Oh, no. It will be a full on amputation.
What I want to know is why we can genetically engineer maroon carrots and clone sheep but we cannot make a more friendly butternut squash.
It was worth it, though…