Such a lovely, malleable word. It even rolls off your tongue gently. Squish, squash, schmoosh. These sound like things that are soft and pliable.
Squash are none of the above. They are not soft, welcoming or even vaguely friendly. They are the hardest vegetable known to man and the most awkward. No knife ever seems sharp enough or sturdy enough when you attack one of these beasts. They are mammoth compared to the lowly potatoes, beets, carrots and other roasting vegetable. They roll around in their hard skin, skidding off the cutting board and threatening to send the knife straight into flesh. You wrestle them in to submission and manage access, only to find slimy, stringy guts that resist removal. Seeds slither to the floor and cause your feet to skate in odd directions.
Squash seem to keep forever; all winter long you can find a good “fresh” squash. I wonder what enticed our early ancestors to tackle this food source? Their beauty is in their thick skin, rich colors and wondrous shapes.