As a bit of an experiment mixed with unemployment blues, Chris and I have started paying for everything in cash and only allowing ourselves to spend a certain amount of money each week. This has forced me out of my mourning of avocados (sometimes I so miss California…) and into a seasonal diet.
Is it any great mystery that the first five letters in delicata are also in delicious? (No.) Has anything ever been ruined by being smothered in butter, salt and pepper? (No… Maybe.) And who knew eating on the cheap could be so delicious? (Taco Bell doesn’t count.)
And with that, I give you this week’s eats: squarsh, squarsh, squarsh, and a little bit of sweet potatoes and greens.
Roasted Squash:
1 medium sized Delicata/Acorn squash
1-2 Tbsp Butter
Salt and Pepper
1. Preheat oven to 400 degrees F.
2. Cut squash lengthwise and remove the seeds (save them for roasting if you’d like!).
3. Place thin pads of butter inside each squash. Alternatively, you can melt your butter and brush it on, but I don’t have a microwave so this works fine.
4. Salt and pepper each halve, then place on a flat baking pan and place in oven.
5. Cook for 15 minutes, remove briefly to re-distribute the melting butter. Cook for another 15 minutes, or until a fork pokes through the middle with ease.
Sometimes, if we’re feeling fancy, I like to throw in a cubed sweet potato and serve it on a bed of greens (kale, baby spinach and green onions). The green onions offer a subtle bite to compliment the sweet, buttery flavor of the squash.
