Good gourd

   September 20, 2011 8:12 am    1

 

I will never forget the butternut squash I had last weekend. I must learn how to create it myself.

Just visited the MIL. That means my fridge is full and I don’t know what to do with it all. I kid you not. I now have: 6 ears sweet corn, four bell peppers, three acorn squash, 1 butternut squash, ground cherries, a sweet onion the size of a softball and about 2 pounds small red skinned potatoes. That doesn’t count the produce I have from my own garden.
I don’t know what I’m going to do with it all. Some of it might find its way to the Second Harvest if I can get out of the office during their open hours.
As for the butternut squash, I have specific plans:
John and I went away last weekend and stayed at Mohican Lodge near Ashland, Ohio. All the food was great, but I’ll never forget the butternut squash.
We both got it as the house side of the evening. We actually ordered a second side to eat together after our dinners were gone.
What we were able to get out of the chef was this:
Bake the squash, peeled and chopped into bite-sized chunks, until it’s tender, but still al dente: The chunks hold their shape when pierced with a fork. Then saute the chunks in butter and brown sugar in a frying pan until it just starts to caramelize on the outside of the pieces.
I absolutely must learn to recreate this dish. Stay tuned for updates.

 

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One Response to “Good gourd”

  1. Beth Sayers says:

    Love butternut squash and your experience sounds delicious! Wegmans site has a couple of good ideas for the “gourd”…a great roasted butternut and red onion with baby spinach and dried cranberries added at the end. Also,a lot sites have good squash soup recipes with out cream or a lot of fat, low points and healthy. enjoy, the season is fleeting!

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