The preschool children have been really enjoying the book “Big Pumpkin” by Erica Silverman. To extend on this interest, Educator Jung brought in an enormous Hubbard squash for the children to explore. “Wow! What’s that?” Many of the children immediately asked with curiosity. Together, we discussed how the Hubbard squash is part of the pumpkin family and many times used as a substitute in recipes. Building on the provocation, the preschoolers engaged in some adventurous, hands-on learning as they safely used real knives to help cut the squash. During this time, they also enjoyed a sensory experience- feeling the various textures of the squash and separating the slippery seeds from the goopy insides. After cutting the squash into small cubes, we added some carrots, spices and some vegetable broth to create a warm, delicious soup to share for lunch. Of course, we couldn’t let the seeds go to waste. Later in the week we seasoned and roasted them into a light crunchy snack. With plenty of squash left over, it only made sense to do some fall baking. The preschoolers were invited to make some pumpkin bread. We started by gathering all the necessary ingredients from the kitchen before scooping and carefully measuring each one into a bowl. Working together, they mixed everything up before pouring them into a baking tin. After a lot of patience and watching the oven, the pumpkin bread was finally done and ready for us to enjoy. This experience stemming from a simple (yet large) vegetable, offered so many wonderful learning opportunities. The children explored mathematical concepts like measuring and counting, practiced turn taking and team work, and expanded on their vocabulary as we labelled the squash and ingredients together. We finished the week by enjoying our delicious pumpkin bread topped with cream cheese icing- a perfect ending to our fall adventure!
