By Edmée Pardo
Pumpkins are my favorite vegetable. I discovered it when the world that condemned them to an amorphous and slimy piece floating on a chicken consommé expanded. Crunchy, with their green and yellow marbling, in round or oval format I find them delicious with a little salt; raw in thin slices in a salad, or grated as a base for other vegetables, they are a source of joy. That happens 10 months out of the year, but when fall arrives and castilla squash (orange and round), butter squash (beige, peanut-shaped), spaghetti squash (lemon yellow), creole squash (green, small, resembling castilla), patisson squash (flattened, round with ruffles) and fancy squash (whimsical in texture, shape and color) appear, I start salivating. I imagine them fried, baked, roasted, roasted, sweet, in frappé drinks, combined with flour, stuffed, in soup, in pastries... they are beautiful and tasty. But what was my surprise when I learned that this marvel of culinary food can also be read.