Good news! I finally figured out a new setting on my camera so all my pictures don’t look like they’ve been taken in a 40 year-old accounting firm. Excellent.
I had one of the largest delicata squashes I’ve ever seen sitting at the bottom of my pantry, patiently waiting for its turn to be consumed.
I also had a dish I dreamed up sitting in my finance notebook, waiting patiently to be utilized. Since I had all the available ingredients, it was mission possible (with some exceptions).
I dreamed up slicing the delicate delicata squash into thin, round slices, then sautéing them in a pan. Well, Mr. Gignormous Squash wouldn’t allow for that. Instead he insisted in being cut into chunky rounds and baked in the oven. Next time remind me to get a less ornery squash. However, his attitude may have stemmed from the fact that I sharpened my knife first, so if I had to cut my finger off, at least it would be a clean cut, literally speaking.
After I did all the dirty work, I played the creepy old witch in Hansel and Gretel and shoved them in the oven (this is the modified version; since I’m the witch I obviously don’t want to die, so I switched up the story a bit. Let’s call it creative license).
I needed a garnish for said squash, so I decided to chiffonade spinach. Ever used the chiffonade technique? Take a look at how to:
The next part is as simple as…yeah. Anyway, I dressed it with a drizzle of good olive oil, dried cherries and cranberries, walnuts, and my chiffonaded spinach.
I’m even thinking this would taste great as a squash mash with mashed squash mixed with the toppings. Wooh.
What’d you do with your extra hour today? I learned German pronunciation. Der Hunger. Die Hand. Das Mittagessen. But you can’t hear me speak any of the that. Awkward.