DEAR SUN SPOTS: A reader asked about WCOU in your column on Monday. I purchased it in 1990 at 1240 AM and since then it has added two FM stations, 92.7 and 105.5 under the name Maine’s Big Z. My understanding is that it began in 1938 as L-A’s first radio station by Faust Couture (hence the name COU). Later, a station was added in Augusta, using his first name, WFAU. We have kept the spirit of WCOU alive by continuing to have live performances of area musical artists. As an aside, I am now the longest 100 percent owner-operator of a radio or TV station in the history of Maine broadcasting, 41 years. — Dick Gleason, Gleason Media.

DEAR SUN SPOTS: My wife and I would like a dry squash. We have grown buttercup, butternut and blue Hubbard, but they all seem to be wet. Maybe we do not cook them correctly. Is there a way to tell? We would appreciate your help. Thank you. — Richard, Livermore.

ANSWER: The winter squashes that you have tried are typically dry squash. According to the University of Maine Cooperative Extension, it’s important to choose full-sized, mature fruit with a hard, tough rind. Also look for squash that is heavy for its size. Avoid squash with cuts, punctures or sunken or moldy spots on the rind. A soft rind means that the squash is not mature and therefore not good to eat.

Because it is the most moist part of the squash, it is important to remove the seeds and pulp prior to cooking.

There are many ways to cook squash: steaming, baking and even in the microwave. Steaming can add moisture and the microwave may not allow excess moisture to escape. The best way to ensure a drier squash would be to halve it and bake it with the cut sides facing down on a rack, allowing steam and excess water to drain out. Here are the Cooperative Extension’s directions for baking:

Wash small, whole squash, such as acorn or butternut varieties. Cut in half and remove the seeds and fibers. (For an extra treat, you can save the seeds, wash them, add a little salt or cinnamon and sugar, and toast in your oven at 350 degrees F for 20 minutes.) Bake the halves at 400 degrees F for one hour or more.

If anyone has further suggestions for Richard, please write in to Sun Spots.

DEAR SUN SPOTS: You are a great place for sharing needs and news. The Center for Wisdom’s Women is hosting its first holiday fair and an open house on Saturday, Dec. 3, from 9 a.m. to 2 p.m. A wonderful person, Amy French, volunteered to organize it for us. She has arranged to have several vendors there (Pampered Chef, DoTerra, LuLaRue and others) along with some raffles. There will also be crafts and baked goods for sale that women at the center have made and secondhand scarves, jewelry and other items. Coffee, tea, cider and snacks will be available. People are invited to bring with them donations for our hygiene closet. We give away shampoo and conditioner, deodorant, toothpaste, toothbrushes and floss, lotion bar soap and feminine products (pads and tampons). Only those basics, please. Items should be full size and unopened. Thank you for helping spread the word. — Klara Tammany, The Center for Wisdom’s Women.

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