Now that the freezer has had its figurative meltdown, our refrigerator is full to bursting with condiments and raw ingredients such as jams, chutneys, cocktail sauce and large bunches of kale, several squash, whole beets and chicken livers marinating in port. Not exactly what anyone wants to bring in their lunch to school, something I’ve been hearing for more than a few days now.
Not really wanting to cook, but knowing that I’ve promised myself that I would not go to the grocery store until one, some of the food we have has left the building so to speak and two, we actually have the space to receive more food. That means that milk and cereal are not in our future for at least a few more days. We can do it, family!
At some point I’ll need to go to the grocery store for milk in our coffee, but I will endeavor to put that off as long as possible! At least until there’s space in the fridge to put the milk. Day 23 without going to the grocery store.
Delicata squash is a smaller squash that has a shorter shelf life than most. It is oblong in shape, with a butter-colored skin, striped with dark green. When I first tested this recipe I tried it with some of the usual squash accompaniments – maple syrup, nutmeg and butter. It was good. Then I tried it with just salt, pepper and olive oil and realized that all of these rich flavors are already part of this very versatile squash and it needs very little adornment. You can either eat or skip the skin.
Roasted Delicata Squash
2 Delicata squash
1/4 teaspoon salt
several grinds of fresh black pepper
2 tablespoons olive oil
Preheat oven to 400°. Trim the ends off the squash and slice crosswise into 1/2-inch slices. With a paring knife, scrape out the seeds of each slice and place flat onto a baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Roast for 30 minutes or until the squash is tender.
Squash and pumpkins come in a myriad of shapes and sizes some endearing and some impressive. Some pretty or cute and some, well, just downright ugly. No matter about what they look like on the outside though, because it’s the flavorful inside that counts. The seeds and the flesh.
I find that many squashes can be used interchangeably although each kind has it’s own individual flavor and texture.
Two of my recipes that ran today in the Portland Press Herald column are: