How NOT to Have to Deal with Squash... And Gamey Squirrel Snacks!

I have a tolerate-hate relationship with squash. As someone who appreciates the occasional nutritious meal, I love the fact that squash are disgustingly good for you. They're so full of beta-carotene and other great shit like vitamins A and E, it's almost chilling to ponder it. But man, are they a bitch to deal with.

Many's a time I've stood in the supermarket holding a hefty acorn squash, clutching it to my sweaty bosoms while fondling it lovingly and thinking that I perhaps should buy it. Then I have a vision of me accidentally separating some of my smaller and more treasured appendages from my body while trying to wrestle that bugger into submission. I mean, cutting up those fuckers is like trying to mince a damn bowling ball! So time after time I find myself gently rolling that squash back in the bin with his brethren and moving on down the aisle. Even my most dangerous of cleavers whines in protest when I attempt to get at the heart of one of those bad boys.

But like I said, squash is good for you. As a child, I only ate it in pie form, floating on a sea of whipped cream. Now I try to sneak it in wherever I can. I can't say as I love the flavour that much...it's OK, just not something I'd roll over in bed for. If I could come up with a recipe for squash that uses, let's say, a few bottles of beer, I bet I'd find that much more appealing. Until then, for squash-o-phobes like me, this very healthy, somewhat redneck recipe fits the bill. It uses a bottle of babyfood squash (slides out of the bottle like warm KY) and a lowly can of concentrated tomato soup. And I think just about everyone would like it.

Kitchen Cupboard Tomato, Squash and Spinach Soup

Get a medium pot, and add:

1 tsp olive oil
½ medium onion, diced
~Sauté until the onion starts to brown~

Then Add:
1 large potato, diced
1 286 ml (10 oz) can non-dairy condensed tomato soup (I used Heinz) and 3 cans of water
1 213 ml bottle of baby food Acorn squash
1 tsp Italian Seasoning
¼ tsp powdered rosemary
1 tsp salt
½ tsp black pepper

Bring to a boil and simmer for 20-25 minutes, until potato is soft.
Use an immersion blender and blend until smooth. Then stir in:

¾ cup chopped, packed spinach

Allow the spinach to wilt into the hot soup. You can also use the immersion blender again to process the spinach into even smaller pieces.
Serves four.

Bonus Musing: Look what I spotted in a specialty grocery just yesterday:

I must say, that was an eye opener. After ascertaining that no squirrels were injured in the manufacture of this bizarre snack, I couldn't stop myself from buying them. (I'm incorrigible, I know.) Having never actually eaten a squirrel, I could really only take a guess as to whether or not they actually tasted like my favourite furry pest. And I'm guessing that it does. I say this because I found the smell of them unusually offensive and the taste distinctively gamey. (Kinda reminds me of a teenage boy I know who has an unpleasant musky reek, especially in hot weather. Similar visceral reaction.)

If you're hankerin' for squirrel and think this might get you over the hump, I beg you to reconsider....