2 – 4

pale yellow skin, sliced
thinly from firm ochre flesh;
chopped butternut squash
© Freya Pickard 2013

2 Responses to 2 – 4

  1. sounds beautiful, if not tasty!

  2. JulesPaige says:

    I usually use just yellow or green zucchini squash when making stir-fry. I tend to forget about the other squashes. I was watching a show that made a dish out of spaghetti squash. I just lean towards simple though. Acorn squash is good just cut in half, baked with margarine and brown sugar.

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