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.
Well, that was some adventure with the squash which turned out good in the end. That was a good meal by the sound of it!
ReplyDeleteThat feeling of stomach-dropping semi-dread when the house fills with a baking/roasting aroma and you realize you've forgotten something is pretty nerve-wracking! Glad it worked out well and that even the non-squash fans liked it!
ReplyDeleteWhat a great save with the squash! I enjoyed that toastie (when I made it by mistake a few months ago!) and it looks as though yours became part of a really delicious meal.
ReplyDeleteThat was one resilient squash! So glad that it turned into something delicious.
ReplyDeleteDear Jora, that sounds like a fabulous meal - all is well that ends delicious...from your description of it I would guess that the squash that you used was a "musque de Provence pumpkin" which is very aromatic and is one of the few varities of pumpkin/squash that we get around here! Who would have thought that we like to eat "squash on toast" or on homemade rosemary olive bread?! Now I am getting hungry again!
ReplyDeleteThank you for taking the time to participate in the CCC - I know that you are one busy person!
Many hugs and fat kisses for baby Miriam and her big sister Charlotte!
Take care and "see" you very soon!
Andrea
Hi Jora, It seems forever since I have been on your site. And, I am very, very pleased to know you have a "Miriam" in your family now. You know, I have two granddaughters, my only grandchildren, and girls are wonderful (albeit prone to drama as they become teenagers). You and Paul have so much to look forward to in the coming years. Once I forgot and left a corndog in the oven and just reheated it the next day (why not?) for my son-in-law's lunch. He got food poisoning! Your toastie looks delicious but I would enjoy rosemary olive bread with or without squash.
ReplyDeleteJora, that sounds like one excellent meal, sort of like an indoor picnic. Hope you've recovered from the snow. I was down there last week and had to stay 2 extra days! The toasties were on my wish list, but I didn't get to them. I have one more CSA squash in the basement, so I'm definitely earmarking it for a batch of toasties! Stay warm!
ReplyDeleteWhat a happy accident!! Your spread sounds just wonderful! I happen to love roasted squash, but never got to this recipe. But what a great idea!!
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