We enter the Season of the Squash–

you know, the month or two when baskets overflow with bounty,

countertops corral the herd

before we pass them on

to neighbors less endowed.

 

What to do with this harvest

of fleshy protuberances?

Slice and saute,

stuff and bake,

stick and dip,

noodle and sauce,

grind and add to anything else,

or fritter them away,

until the abundance subsides.