He caught my eye at the winter farmers’ market, a gruff farmer surrounded by hundreds of squashes of every size and color, from enormous blue-gray Hubbards to modest buttercups. The Squash Guy, I dubbed him, and it was he who taught me about delicate squash: a slender, yellow squash with green and orange stripes. In fact, he slipped me a few of this new squash so I couldreport back my opinion. I was easily smitten with the variety: since the skin is edible and it roasts fairly quickly, it’s simple to prepare—and the taste is sweet and tender. Our best-loved way to eat delicata squash is as fries: roasted half-moon slices that both the kids and adults in our lives rave over. Since the writing of this book, the Squash Guy has sold his Indiana farm and moved on, but he’ll always have my heart for the kindness he showed this city girl
Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.