Dressed in oranges, red, light
and dark greens, pale cream, with warty
skins, squash stands in for pasta
and manicotti, with hazelnut mole.
Is it any wonder we grab corn ears
to celebrate the end of summer? Steam
corn, team it with a college-educated
cabbage or potato head; there’s a meal
real people can understand.
Not warty, pale, or smooth yellow
string squash that someone tossed
in your open car window on Sunday
while you sat patient in church.