This year we got a lot of squash in our CSA box from Wild Earth Farms. We got a lot last year too but this year there was more. Luckily squash keeps longer than the other types of fresh produce so I didn’t have to use it all at once. Some of it made a nice addition to our Fall decor.
I like that we got so many different kinds of squash and some I had never tried before. I find it interesting that as I search for new recipes it doesn’t seem to matter what type of squash I use in the search I still get many similar recipes. The only exception is the spaghetti squash which has some unique recipes that would not work as well if you used another type of squash.
I have roasted the various squash and used them in stir fries and stews. I love squash however, it has been a challenge to get the children to eat it. If it is not baked in a pie, loaf, or cake they will usually just leave it on their plate.
This week I tried something different. I cut up an acorn squash, coated it with egg and a mixture of bread crumbs, flour, cornmeal, and taco seasoning. Then I baked it until it got crispy – about 30 minutes at 425 F. I served it along with our Mexican Chicken and Rice.
I loved it. The baby inspected it very closely then dropped it off the side of the highchair without ever even tasting it. The 2 year old children expertly gnawed all the breading off every squash nugget but left the innards. The three year old never even touched the squash.
After eating every last bit of her chicken and rice she pushed her plate away and announced that she was done. The rest of our conversation went like this;
- Me: You didn’t try your squash.
- 3 yo: I don’t like it.
- Me: How do you know that if you haven’t even tasted it. It’s like a chicken nugget.
- 3 yo: It’s not a chicken nugget.
- Me: Try a little one.
- 3 yo: No, I don’t like them.
- Me: Why do you think you won’t like them?
- 3 yo: McDonald’s doesn’t have squash nuggets.
Sigh. No they don’t.