Squish the Squash
Photo by Romulo Yanes/Gourmet
Are you, like me, drowning in precariously stacked mounds of squash from your CSA farmer? Luckily for us, Epicurious.com has a whopping 252 different squash recipes archived from the pages of Gourmet, including Butternut Squash with Ginger Relish (pictured above), Acorn Squash with Wild Mushroom Cranberry Stuffing, and Grilled Smoked-Mozzarella and Yellow Squash Pizzettes. My sweetie loves polenta, so I might be giving the Butternut Squash Polenta a whirl soon, perhaps with some fresh cheese from the farmers’ market if they’re still around after I’m through sketching naked ladies this Saturday.
A toothy aside: The New York Times rhapsodizes about the perfect pie crust. (Apparently it doesn’t come from a giant freezer in the middle of a supermarket aisle.)
Meg said,
November 16, 2006 at 11:37 pm
I share your squash bonanza - have many on the counter and keep finding new uses for them - all are great!
May I add another! Butternut Squash with Pasta. I made a batch times eight for a large luncheon of 60 and then again last night for an office potluck today. It is simple and was a hit at both.
Toss one or two peeled and cubed squash, 1-2 lg chopped onions, garlic with a little lemon juice, olive oil, salt and (optional) 1/2 t red pepper flakes.
Roast at 375 for about 35-45 minutes - till squash is cooked - not mushy
Cook whole wheat penne - toss all together with some fresh parsley and parmesan.
YUM - The squash, onions, garlic and parsley - all from the CSA!
Now to tackle another variety of squash!
M
green la girl said,
November 17, 2006 at 2:03 pm
You’re so cute, Jasmin — I’m now imagining Chekov cheekily toppling your mounds of squash –
Luckily, I got just 1 squash in my produce delivery — I’ll have to browse the recipes for a simple one I can manage –