From Farm to Processing to Preparation: Butternut Squash

I can still remember that cold, frigid day when Wendy told us we were going to be picking squash for the entire shift at Common Threads in order to beat the frost. For three hours, Ali, Miranda and I wished we were somewhere else, anything to get out of picking squash. Little did I know, I would not be escaping the life of the squash we were picking after this particularly morning, especially the butternut squash. The squash was almost mocking me on that day, giving me bumps, and scratches that lasted me the entire morning. I was sure I had found my least favorite fruit, regardless of how it tastes.
After switching over to the Thursday morning shift, I had forgotten all about the squash harvesting experience. I thought I would never have to deal with it again, hoping someone had already packaged the squash for the shares and removed them from the property. Then this past Thursday came and our group encountered my old friend, butternut squash. This time the squash played a whole new dirty trick on me. When Wendy attempted to show us how to properly separate the firsts from the seconds, we came across a disgusting specimen that was rotting among the "good" butternut squash. Wendy, with a look of fear, said their may have been a mouse that chewed through this guy and left the shell of the fruit/vegetable to rot. If you look at those holding bins for vegetables that were about to be stored, you would notice that there really isn't a way for a mouse to except. The wiring underneath the holding crate would prevent a mouse from escaping through the bottom, while the top of the bin was too high for a mouse to somehow jump over it. So Katherine and I assumed we would find a mouse, dead or alive, by the time this huge bin was sorted. Every time we picked up a new squash to inspect, there was mutual fear that the mouse would be discovered, and fear that my phobia for mice would be exposed as well. After very careful picking and sorting, which took more time than it needed to because of this added obstacle, we found a whopping 0 mice in the bin. All that stress over nothing, but once again, the butternut squash was mocking me. After we had finally placed everything in storage, I was relieved that the butternut squash would not be seen in the near future (I definintely wasn't getting any from the store) because everything was away.
Then came this past Saturday (November 5th). Every first Saturday of the month, my group with the COVE helps to support local soup kitchens by volunteering and helping with any work that needs to be done during that day. The Hope House in Utica was a typical soup kitchem, where we would assist the cook in preparing large scale meals from roughly 200 people who could not afford to feed themselves. We love doing it, it gives us a chance to learn some culinary skills but also to connect with the community members who attend. Most of the time its fun prep, cutting vegetables, or preparing rice, or preparing meats/proteins. This time however, someone had donated 10 boxes filled to the brim with, you guessed it, freshly harvested BUTTERNUT SQUASH. My group had the pleasure of peeling each and everyone of them, forcefully cutting them (butternut squash is not the easiest thing in the world to cut), and finally bagging them to give away to the guests. The final leg of the process was easily the worst, especially with dull potato peelers and knives. My forearms were dead after the entire ordeal.I'm sure that the surprise visit was another way for this butternut squash to mock me again.

Now I can safely say that I have seen the process, from farm to table, for butternut squash. I honestly believe the universe was trying to tell me something over the course of 10 weeks. I appreciate the farmers who must uncomfortably pick this squash, the quality control specialists who have to ensure the fruit is separated according to its appearance, and the chefs who have to endear physical and mental torture to peel, cut, and prepare the butternut squash. After hating squash for the last 10 weeks, I think I am finally starting to appreciate its draw. Cutting the squash released aromas that were some of the best smells I had ever experienced. It was sweet, but very mild, I wish they made candles with that flavor! Anyway, the squash process is something that you cannot have strong feelings against. One must understand it and experience the process to fully appreciate the fruit it bears.