Tuesday, September 14

Squash-ed!

Over the last couple of years, my tastes have really changed. Things I used to love (like Pad Thai) aren't as big a deal. Foods I used to hate have become some of my favorites. I just. can't. get. enough of tomatoes, onions, cabbage... and zuccchini! I could eat zucchini everyday. And that's just one kind of squash. There are hundreds of beautiful, delicious kinds. Spaghetti squash, butternut squash, yellow squash, buttercup & autumn cup & acorn squash. Oh my! I was shopping at Bickett Market on Saturday, and I was so excited to see some of the new squash that's coming in season. Crazy squash. Delicata and carnival squash! I'm sounding a little like Bubba. Well, my point is - there are a ton of different kinds of squash, and a million different ways to prepare it. But I'll spare you.
I used to love sauteing, but I've really enjoyed roasting lately. I made a tasty 'Squash and Zucchini Tart' courtesy of I Shot The Chef. Isn't it pretty?










2 comments:

Kristel said...

Mmm...I love squash. You know I'm not much of a cook, so I always do the same thing. Roast 'em in the oven with some seasonings. Delicious. My grandma makes a squash puree that I love!

The tart you made looks delish!

Kiki said...

Yummy, yummy. Here is another one:

roasted butternut squash casserole.

roast at 400 degreens in a pan:

butternut squash 1" cubes
grape or cherry tomatos
diced onions
olive oil

Once toasty and butternut squash mostly softened. Place in casserole dish, top with parmesan or queso fresco and bake until bubbly and squash is tender.
salt
seasoning (I use Sazon Completa:)