12 September 2007
I had sort of got out of the lunch groove for a while. While it was hot, it was all I could do to scrape together fixings for a wrap or pita sandwich. We've had a cool down over the past few days, though, and it took almost no time at all for my food brain to start turning again.
S made mashed sweet potatoes the other week, which got me in the mood for squash, and I picked up a butternut on Monday. Tuesday was my St Paul day, so I wasn't home for lunch, which means I've been talking about making this squash for two days straight. It's just my lazy-man's-roasting technique, but I'd never tried it on squash before, so I was excited.
I cut centimeter-thick slices from the neck of the butternut squash, used a paring knife to remove the skin, and then microwaved them until they were tender. Tossed with olive oil, salt, pepper, rosemary, and a few bits of red onion. Then onto the skillet, where the outside browned and crisped perfectly.
I ate it with black beans -- the sweetness of the squash and the salty beaniness of the beans were made for each other -- and a green salad with runner beans and broccoli from the garden. The broccoli is still growing like mad, despite the cold nights. My own butternut squash vine finally took off a few weeks ago, and I've got at least half a dozen mini squashes growing. But will they survive the colder weather? I hope so. Go squashes, go!
That sounds delicious. I'm going to have to try your technique!
posted by beki at September 13, 2007 02:57 PM
Lunch looks yummo! I often roast vegies for a salad and have a fantastic dressing that just seems to go with the soft vegies and the crisp lettuce. But, pleae can you explain black beans and how they are prepared, I havent see any in my shops over here in West.Aust. they look yummo too. If you would like the dressing receipe just yell.
posted by Jen at September 14, 2007 01:26 AM