Thursday 15 January
A visit to the dentist is an
excuse to go to Trader Joe's, which is right near there. Along with the usual supplies, TJ's had
butternut squashes for $1.99 apiece, and as vedge is much needed in our house,
we got their biggest one, a four-pounder.
Our favorite winter squash recipe is the classic
from Craig Claiborne's old NY Times cookbook. This squash was so large that it
had to be cut in quarters, the stem halves separate from the belly halves from
which we scooped the seeds. All of them baked
on a tray, with the hollows filled with a tot of bourbon and a pat of
butter.
Once they were all soft, we set
aside the stem halves for another time, and filled the seed hollows with 1/2
lb. of fried bulk sausage, a half a chopped onion, a sprinkle of flour scraped
up with the fat, a drizzle of wine, dried sage, a small handful of chopped
pecans; and topped with the famous brown sugar and mustard streusel. Then it all baked again until it was hot and
the streusel had browned.
It's different every time,
depending on what we have around, but it's always good.
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