Squash gone

I've learned that acorn squash turns an intense gold-orange if you keep it around long enough. Instead of a handsome dark green, it begins to take on the color of an equally handsome October pumpkin. This was a squash I purchased at Russo's of Watertown, long before the first local farmers market in June. It never made it to the refrigerator, instead sitting in front of, or on top of, the bread box over the dishwasher that, with its heat, encourages mold on the bread and sprouts on the potatoes.

My mother often served acorn squash baked with butter, brown sugar, and cinnamon. Deborah Madison has a recipe which involves grilling until tender with olive oil and herbs. Once, to my dismay as I think of it now, I served baked squash and liver at a dinner party. What could I have been thinking?

In any case, this morning I picked up the aged squash and dropped it in the trash. I didn't even take the time to slice it up for the compost. I held it high and let go. Now, you may ask, why does this woman waste vegetables like this, especially such a beautiful, solid, architecturally perfect object with its evenly spaced ridges? I can only say, I am sorry, and confess that there is also a very faded half-cabbage that needs to come out of the vegetable drawer. This, at least, I'll put in the compost bucket.

D. Madison's recipe for acorn or any winter squash:
Cut squash into half inch slices and steam until tender. Combine 2 minced garlic cloves with 1 tsp. each chopped rosemary and thyme and 1/3 cup olive oil. Brush over squash and season with salt and pepper. Grill both sides until marked and tender, then serve with a dash of apple cider. (p.439, "Vegetarian Cooking for Everyone")