Squash that I'll actually eat.
Oct. 29th, 2007 09:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Delicata Squash with Roasted Mushrooms
A little background, for the one or two of you who haven't heard this five bajillion times: I don't like squash. Especially summer squash like zucchini. This is primarily due to my mother cooking it the worst possible way - sauteing it until it is brown and slimy - and forcing me to eat it when I was a child. As I got older, I didn't have to eat it anymore, so I didn't. And don't.
One of the sort-of-downsides of getting a vegetable box every week is that we get squashes. Sometimes I fob them off to the upstairs neighbors, but more often I try to find something that is at least marginally acceptable to me.
1/4 cup or so olive oil
3/4 tsp salt
a 2-lb Delicata squash, halved, seeded, peeled, and cut crosswise into 1/2" slices
1 T chopped fresh parsley
1/2 tsp pepper
2 lb mixed fresh mushrooms (I used a combination of shiitake and crimini)
I added to the mushrooms: 5 cloves garlic, minced
Stir together oil, parsley, salt and pepper. Toss squash with half the oil in a shallow baking pan and arrange in one layer. Toss mushrooms with remaining herb oil and arrange in a different shallow baking pan in one layer. Roast squash and mushrooms at350 degrees 400 degrees, stirring occasionally, until tender and mushroom liquid has evaporated - about 25-30 minutes. Mix back together and serve hot.
What worked: This tasted decently as a side dish, even for squash, and it was pretty healthy.
What didn't: 350 degrees was too low (the recipe didn't specify a temp) and it took closer to 45 minutes. I think 400 degrees would work for the allotted time.
Will I make it again? I won't buy squash specifically for it, but I probably will make it when the squash shows up in the CSA.
What I'm reading: Paul Kearney, The Iron Wars
A little background, for the one or two of you who haven't heard this five bajillion times: I don't like squash. Especially summer squash like zucchini. This is primarily due to my mother cooking it the worst possible way - sauteing it until it is brown and slimy - and forcing me to eat it when I was a child. As I got older, I didn't have to eat it anymore, so I didn't. And don't.
One of the sort-of-downsides of getting a vegetable box every week is that we get squashes. Sometimes I fob them off to the upstairs neighbors, but more often I try to find something that is at least marginally acceptable to me.
1/4 cup or so olive oil
3/4 tsp salt
a 2-lb Delicata squash, halved, seeded, peeled, and cut crosswise into 1/2" slices
1 T chopped fresh parsley
1/2 tsp pepper
2 lb mixed fresh mushrooms (I used a combination of shiitake and crimini)
I added to the mushrooms: 5 cloves garlic, minced
Stir together oil, parsley, salt and pepper. Toss squash with half the oil in a shallow baking pan and arrange in one layer. Toss mushrooms with remaining herb oil and arrange in a different shallow baking pan in one layer. Roast squash and mushrooms at
What worked: This tasted decently as a side dish, even for squash, and it was pretty healthy.
What didn't: 350 degrees was too low (the recipe didn't specify a temp) and it took closer to 45 minutes. I think 400 degrees would work for the allotted time.
Will I make it again? I won't buy squash specifically for it, but I probably will make it when the squash shows up in the CSA.
What I'm reading: Paul Kearney, The Iron Wars
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no subject
Date: 2007-10-30 03:28 am (UTC)My mom loves summer squash so we got lots of it growing up. My favorite way to prepare squash these days involves baking it with lots of cheese and onions. I'll dig up the recipe for you.