Here's what this week's produce box has in store for me:
Fruit:
3/4 lb. BC Rome apples
1 Granny Smith apple
1 lb. bananas
1 avocado
1 mango
2 Navel oranges
2 D'Anjou pears
1 red pear
Vegetables:
1 1/4 lb. carrots
1 celery
1 jumbo garlic
1 romaine lettuce heart
1 lb. yellow onions
1 bunch spinach
1 lb. potatoes
1/4 lb. Roma tomatoes
1 acorn squash
Good variety from last week's box, especially given the fact that it's January and we're in the middle of a frozen wasteland.
But what am I going to do with an acorn squash that doesn't involve some kind of pureed soup resembling baby food?
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Don't puree the acorn squash! It's delicious without puree, I promise. You can just roast it (oven: cut in half, put cut side down on baking tray, 375F for about 30 minutes; microwave: cut in half, put cut side down in pie plate, add a few tablespoons of water, cover with cling film, nuke about seven to ten minutes, until soft) and then do wonderful things with it!
ReplyDeleteIt's great with butter and garlic salt, or with butter and a little brown (or maple!) sugar.
It's also wonderful cut into cubes (cutting off the skin) and tossed with garlic, thyme, and olive oil, then roasted until it caramelizes a little.
Seriously. Squash is awesome. (Oh! Or make curried soup out of it--puree it, add some butter, milk, sauteed onion, curry powder, and maybe top it with a chopped apple. Did that for a party a month back and was wildly successful.)
Cut the squash in half, scoop out the gross inside stringies, put a pat of butter in each inside, and then fill it up with maple syrup. Cook for, uh, ihni how long. OM NOM NOM.
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