Thursday, September 30, 2010

Spiced squash

Somehow it is suddenly fall. I have been rejecting the whole back-to-school equals fall mentality. But it suddenly hit me this week that it is actually fall. Here are my indicators: Monday morning when I went to the gym it was 44 degrees. And when I went to the grocery story there were huge displays of all kinds of squash. The apples were on sale, and the peaches were pretty sad.

I bought a delicata squash and a small pumpkin (the kind they label a pie pumpkin.)

Here's how I cook my squash:
Step 1. Cut it in half lengthwise.
Step 2. Scoop out all of the seeds.
Step 3. Place flesh side down (or skin side up) in a 9x13 pyrex baking dish.
Step 4. Fill the dish with water until the water is up to the first knuckle of my index finger.
Step 5. Bake at 350 for about 45 minutes, until the flesh is tender.

When it is done it will look like this:

This is the pumpkin. I scooped it out of the shell (what do you call that really?) and dumped it in a bowl.

Then I pureed it with my immersion blender.

You can use the squash either before or after you puree it.

Spiced Delicata Squash
1 cooked delicata squash
1 1/2 tsp cumin
1 tsp curry powder
1 tsp tumeric
1/2 tsp sea salt

Mix the spices into the delicata squash. Serve warm or cooled.
I actually like this the best when the squash is kind of chunky. I just scooped the squash out of the shell and used a fork to mix in the spices.

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