Today, we will be discussing the glory that is the squash. It's cheap, it's fucking easy to make, and it lasts forever. I seriously stock-pile these in the winter because they are DELICIOUS with butter, cinnamon, and brown sugar.
Personally, I'm a huge fan of acorn and butternut squash, but I know there are some who love the twisted innards of the spaghetti squash as well.
But, Becca, how does one go from an impenetrable orb of pumpkin-like material into sheer tastiness? Fear not! I shall show you the way, young grasshopper.
