Thursday, January 28, 2016
CCC January 2016
I was hoping to make more of the recipes, but at least I got my Squash and Walnut Toastie made. Luckily, this recipe was hard to ruin. I had some sort of squash that's been sitting on my counter since we got it at CSA pick-up in November. It was a dark orange and about the size of an acorn squash, but not a pumpkin. The skin seemed hard to cut and I was busy, so I just threw it in the oven and turned the oven to 350. I meant to just let the squash soften enough so I could cut into it, and then cut it into chunks and take off the skin and roast it. Except I totally forgot it was in the oven until a couple of hours later when the whole house smelled like squash. I opened the oven and the squash had totally collapsed. By then I was busy with something else, so I let the squash cool, wrapped it in aluminum foil, and put it in the fridge where I forgot about it again. A few days later I found it. I opened it up, cut it in half, and messily took off the skin and separated the flesh from the seeds and stringy part. I used a fork to separate the flesh into chunks, and used it in this recipe. I had just made some (delicious) rosemary olive bread, so instead of making toasts I put this out on the table to spread on the bread. It was delicious. We also had some marinated white beans and some smoked trout rilettes to go on the bread. Everything was good but the squash was my favorite. Even Paul enjoyed it, and he is not a fan of squash. Only Charlotte wouldn't touch it. This made an excellent dinner with some kale, zucchini, and cheeses. I love this cookbook.