Monday, February 22, 2016

Winter Squash

In short order, the Friday afternoon Shabbos prep has a new favorite: the squashes. 
http://www.frontdoororganics.com/core/media/media.nl?id=1874516&c=723353&h=7ad57dd92b49f691f557
via frontdoororganics.com
We're talking spaghetti, sweet dumpling, delicata, pumpkin, kabocha, and butternut (I left out acorn since the one and only one I tried wasn't very sweet. We'll work our way back to each other on a later date).  And I haven't even yet tried the buttercup and golden nugget.

These guys are dope—delicious, nourishing, accommodating, and plays so well with others. Just stab 'em all over with a knife, shove 'em into the oven from anywhere 350 degrees up, and when a fork goes in easily, they can come on out. 

If feeling more up to a sawing challenge, hack 'em in half first, scrape out the seeds, then drizzle in oil with some salt n' peppa.
http://2.bp.blogspot.com/-KeViwLBym4g/UIVLMJLBKoI/AAAAAAAAFPc/DH0YcTy50Sg/s1600/sqshplate.JPG
Via pamsmidwestkitchenkorner
Alternatively, if one's knives are up to the challenge, they can be sliced and sauteed in a pan, along with a tempting drizzle of maple syrup or honey. 

I end up attacking the results with the same fervor I used to inhale cake. According to Dr. Joel Fuhrman, squashes are a rad carb, and can be consumed in infinite amounts. Good, because that's what I've been doing. The sounds effects! I do moan.

If any don't end up being so sweet, I add it into my lunch soups, or saute with the now fridge-staple, lecsó

O, the options.      

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