I Am Squash Fall's Most Versatile Pick
Reader's Digest US|October 2019
It's that time of year—my favorite.
Kate Lowenstein and Daniel Gritzer

Now is when the yellows, browns, and oranges of the season take their places in the autumnal repertory of jack-o’-lanterns on stoops, gourds on tables, and pumpkin-spice lattes warming bellies. I feel very beloved as the fruit playing all the starring roles.

But let’s get a few things straight, because I can tell you’re mildly confused. I see it in your face every year when you learn that the “pumpkin” in your pumpkin pie isn’t what you pictured, but rather honeynut, buttercup, or some other squash. I hear it in your voice when you order a squash dish and the waiter brings a plate of zucchini. It is indeed confusing how many types of me have gotten squashed into a single category of fruit that Native Americans called askútasquash. In July, I’m springy zucchini; in fall, I am acorn, butternut, and spaghetti squashes, as well as pumpkins, which are great for carving and less great for eating in pie. Leave my winter varieties to dry on the vine, and I harden into gourds.

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