I love squash. Acorn, butternut, spaghetti , kabocha …all types of squash are cool by me. Roasted squash not only provides a tender-sweet taste and puts me in the winter holiday spirit, but it is also freaking healthy.
The problem is that ‘Winter Squash’, squash types with a hard inedible outer skin, are a pain to prepare. Dealing with the armor-like exterior and the messy seeds inside just get annoying real fast. So a gift-from-God is the pre-diced stuff. I always pick up a huge container of diced butternut squash from Sam’s when it is in season. Normally you pay a crazy premium for having the convenience of perfectly peeled and diced vegetables, but Sam’s somehow makes it so affordable that even a stingy ass like me is satisfied.
What really frustrates me, involves one ‘armor-clad’ squash in particular…pumpkin. YES, Pumpkin is a type of squash. I have happily feasted on the canned stuff for years. But one day I decided to try to use a ‘fresh,’ whole pumpkin to make a pie. After hours (ok, maybe that is a slight exaggeration) of laboriously peeling and seeding the damn thing, I finally got chunks of fresh pumpkin in the oven to roast. Once roasted, the chunks were then pureed and made into a pie….AND after all that work…it tasted the exact same as a pie I could have made with the stuff I get from a can. I was pissed.
I am sure that using a fresh pumpkin from scratch has its benefits if you want to control the textural element. For example, if you wanted chunks of roasted pumpkin to be added to a sandwich (which I once had in New Zealand and was floored by how good it was). But as for taste: the amount of time and energy used to prep a whole pumpkin for roasting simply does not justify the end result, when you could have easily just opened up a can.
Anyway…why can’t there be pre-diced pumpkin be readily available? After writing this freaking post, I am sort of craving a roasted pumpkin sandwich, and this caned stuff is just not going to work.