Squashed
I just noticed that on the Capay Valley site, you can check and see what will be in your box for the upcoming week. That could be really handy if, for example, we switched to doing a big grocery shop on the weekends instead of me walking to the store every day like I do now.
Anyway, it looks like next week they’re planning on sending us another butternut squash. So I just called them up and asked, please, no more squash for the time being. The lady on the phone was super nice and asked if there was anything in particular we’d rather have: I said we’re loving the potatoes. Gold star for customer service, Capay Valley Farms!
But we still have to eat the three squashes we have. I’ve done lots of squash soup recently; I’ve done mashed squash with butter and ginger; I’ve done baked squash with brown sugar and apples; I’m kind of at my wit’s end for new and enticing ways to prepare squash. Does anybody have a good butternut squash recipe they’d recommend? This one for squash and potato chunks roasted with garlic and herbs looks like something I might try…
February 20th, 2010 at 5:43 am
My favourite squash recipe is a risotto with spinach and pine nuts and goat’s cheese – but you’re probably avoiding soft cheese, right?
February 20th, 2010 at 7:17 pm
Actually, no! I’ve determined that most of the guidance given to pregnant women is bunk (see this excellent article for lots of detail: http://society.guardian.co.uk/health/story/0,,2090058,00.html). So I eat soft cheese. I tried a squash risotto not too long ago but it was overly sweet — maybe the cheese would give it a bit more sharpness?