Go Ahead And Squash Me
A gift of a Koginut squash, a new variety the flavor wizards at Row 7 developed, reminded me how great a winter squash can be. I halved, roasted, and ate it with nothing added. It now joins kabocha, which I first ate on the storied front porch at Holly Hill Inn, in my short list of squash as perfection in the form of food. Thank you for the gift, SVP.