October 15, 2008
This fall I've dived into an abnormal amount of squash recipes, each one leaving me with some near-fatality. Here, I'll just say it, IT'S REALLY HARD TO CUT AND PEEL SQUASH!
DON'T hold your squash with wet hands.
DON'T swing a butcher knife wildly at the squash with a karate Hi-ya!
DON'T use a peeler like a machete.
Now can someone help me with a list of DOs? Despite the squash shenanigans, last night I thoroughly enjoyed Heidi Swanson's Roasted Pumpkin Salad. These are not flavors I would have figured out on my own! And if you subtract the time I spent wrestling my pumpkin, the whole meal was relatively easy.
I found a gorgeous organic kobucha squash (japanese pumpkin) at the Farmer's Market that was perfect for this recipe. And instead of wild rice, I used Trader Joe's Brown Rice Medley. It had a great texture and cooked up in the same amount of time it took to roast the pumpkin and onions. All in all, a great, nutritious meal for the cooler weather months. Don't accidently lose a limb and it's even better!