I didn't think it was possible.
I'll be the first to admit to being a picky eater. However, motherhood changes things. As well as making me scatter brained and in constant need of a notebook to jot down reminders, it has apparently also affected my taste buds. I don't think I could be considered a picky eater anymore because I'll eat most any food placed in front of me (oink oink).
Obviously, we love summer squash. I'm surprised we didn't turn into gourds when that was all we ate for a month. A few weeks ago, one of T's co-workers gave him a spaghetti squash. He suggested mixing the cooked squash with some actual spaghetti for our first time. Lo and behold, we loved it (especially with our infamous tomato sauce--ha). I'm left wondering why we had never tried it before now! It is going to be a welcome addition to next summer's garden.
Also gifted a butternut squash, we tried it for the first time a few days ago. I cut it open, scooped out the seeds and baked it with some butter and a touch of brown sugar. For starters, I didn't bake it long enough. Dinner was already late that night, so we took our servings from one half, but we put the other half back in the oven for a while. I didn't enjoy it. It reminded me of turnips, and I am not a fan of turnips (even after my new mother taste buds developed). T seemed to be on the fence. And Monkey--my Monkey whom could also be known as Piggy-- she only ate a few bites before turning her attention to the rest of the food on her plate.
So, dear readers, I have an assignment of sorts for you. I want to know how you cook YOUR butternut squash. I still have another one to cook (we were given one after we bought one at a farm stand). Anyone can do an online search, but what I want is your tried and true recipes.
You may make a convert of me yet.