![]() Posted to MC-Recipe Digest V1 #200 Date: Mon, 23:13:49 -0400 From: NOTES : Serve as part of a vegetarian plate with Spicy Thickened Yogurt, Spaghetti Squash Salad and Smoky Black Beans from the Index. Cut each piece of squash in half again and serve alongside the apples. To serve, transfer the apples to plates with a spatula and spoon their baking juices on top. Turn the apples as necessary during baking so that they will cook evenly. When the squash has baked for 15 minutes, put the apples in the middle shelf of the oven and bake for 25 minutes, or until soft and puffed up. Meanwhile, stand the apples in a glass or ceramic baking dish large enough to hold them comfortably. Put the squash halves cut sides down on a baking sheet and bake until tender, about 40 minutes. Sprinkle with thyme leaves and season with salt and pepper. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves. Drizzle over the olive oil and dot with the butter. Rub the cut sides of the squash with the olive oil. Place the squash in a roasting tin, cut-sides up. (And, if you happen to be in the Berkshires, come down to the Chef’s Shop on Saturday and say hello! I’ll be there from 1 to 4, and there will be lots of snacks, books, and fun to be had by all.Copy Roasted Buttercup Squash and Baked ApplesĤ lb Buttercup squash or turban squash or butternut squash, halved, seeds scraped out I hope the holiday is filled with what you love, whether it’s matzo, ham, or dirty knees from the garden. ![]() All of these three squashed have edible skin, and the coconut milk soaked into the skin is especially wonderful. This method of roasting wedges in coconut milk makes magic with either of them, and I’d guess it would be pretty lovely with a delicata as well. I also seem to blush at the mention of its slightly larger, wetter fleshed cousin, the kabocha squash. Not butternut, mind you, but buttercup, the fat green globe with thick orange flesh. I’m going to give winter squash another try, because it seems that I have fallen in love with the buttercup squash. And every year, looking at the weedy mess that it is the October garden, I think, thank you for this. I may have voracious tomatoes next to sad, spindly broccoli. Every year, some crops work and some don’t. ![]() But I think what I love most about the garden is that it forgives me. I’ve had limited success growing winter squash in the past (but then, I’ve had limited success growing a number of things). I’m hoping to come out of this weekend with much dirtier knees than I started with. But in the midst of it all, my hope is to celebrate in the garden, and to give those seeds and asparagus crowns and seed potatoes the attention they deserve. Then on Sunday, I’m sure we’ll find some activity that involves the girls looking for eggs in a lawn and eating candy for lunch. My mother’s making matzo ball soup, a chicken, and a few necessary ritual condiments and side dishes. Tonight we’re having a little seder at home. ![]() The green shoots, the smell of mud, the feeling that we all have a chance to come back, new, reborn in some way after the long winter, winter coats off and faces turned toward the sun–that gets me going. I’ve talked about our holiday mish-mash around here a bit, how Jewish food seems to come together with sparkly Christian rituals (I’m talking latkes while we decorate the Christmas tree), but for me, Passover and Easter have always come under the glorious and celebratory umbrella of SPRING. There are seed potatoes coming too, and I’ve got my seeds, patiently waiting in a box until I have an afternoon to get out there and put them in the ground. Finally, after years and years of saying I’ll do it next year, those crowns are going in. And I swear, the moment it gets here, I’m going to drop all this cooking, pick up the shovel, and dig a really deep hole for those little asparagus crowns winging their way to me. This morning, I woke up to an email from Johnny’s seeds telling me that my package had shipped.
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