A Taste of Adventure: Exploring Winter Squash at Saxtons River Elementary
Gleeful murmurs and giggles quickly quieted to silence in the Saxtons River Elementary cafeteria as the flick of a light switch signaled the start of something special. All eyes turned to Adelaide Petrov-Yoo, who greeted the students with a warm smile.
“Hello everyone! We’re excited to be back for another Harvest of the Month taste try, this time with some delicious butternut squash made by none other than Ms. Linda in the kitchen!”
Excitement rippled throughout the room, though hesitation lingered on a few faces. Hands darted up, eager to share thoughts and ask questions. Adelaide smiled patiently.
“We’ll take questions in just a minute, but first I want to share a few fun things about winter squash.”
From the center of the room, Adelaide introduced a lineup of squash varieties. Familiar types like butternut, spaghetti, and acorn drew murmurs of recognition, but when she unveiled the blue hubbard, Kuri, and Kabocha squash, students gasped in awe.
The curiosity only grew as trays of butternut squash samples began weaving through the tables. It’s easy to forget, as adults, how adventurous food exploration can feel for children. Even those who hesitated to try the sample couldn’t help but lean in, peering intently at the brilliant orange mash on their classmates’ trays.
As lunch wrapped up, a little girl approached us, wide-eyed with curiosity.
“How many types of squash are there?”
“I bet there are like 500 kinds of squash in the whole wide world,” she declared, before an answer could form. Her wonder left us smiling, knowing this taste test had planted the seeds of curiosity for many of the students.
The squash excitement didn’t end in the cafeteria. Later that day, Adelaide and I joined Ms. Bethany Williams’ 3rd-grade class for a harvest lesson designed to explore squash more deeply. Despite our initial concerns that the students might have had their fill of squash for the day, their excitement proved boundless.
As we organized our materials outside the classroom, I couldn’t help but notice the entire class sneaking glances our way. Sixteen pairs of eager eyes tracked our every move as tiny hands scribbled names onto assignments.
Our goal for this Harvest Lesson was two part: introducing plant life cycles and comparing three squash varieties side by side.
We began by discussing the phases of plant growth, using the students’ own life experiences as scaffolding. Grouped in teams, the students examined images of squash at different stages and matched them to familiar life stages—seed to seedling, young plant to mature plant.
“So, I guess this would be like a middle-aged plant,” one student observed thoughtfully, examining an image of a squash vine stretched out across soil.
“And that would be a grandpa plant!” another added, pointing to a picture of a ripe pumpkin.
Students agreed in laughter, applying their own understanding of growth and aging to the life cycle of a squash.
With the groundwork laid, it was time for the main event: a side-by-side taste test of three types of squash. Anticipation bubbled over as samples were passed around.
“This one tastes like maple syrup!” one student exclaimed, referring to the sweet, roasted butternut.
Each sample brought new reactions, as students excitedly compared flavors and textures, jotting down their favorites. The energy was infectious, and their willingness to try something new was a testament to the power of hands-on learning.
As the school day wound down, we packed up our materials, our hearts full from the day’s success. Just as we loaded the last of the supplies into the car, I overheard a student chatting excitedly with her mom:
“Mommy, I want to try all the kinds of squash!”
It was the perfect capstone to a day of discovery, reminding us that a taste test is about much more than trying new things. It’s a seed of curiosity, that with a little nurturing will create lifelong learners.