Wednesday, November 29, 2006
my mom gave me a couple of lovely squashes a little while ago. one was a perfect butternut squash, which ended up roasted with some potatotes, sweet potatoes, and carrots (and a little maple syrup, as i recall) last week. it was very tasty. the other was a truly adorable acorn squash, which i decided tonight had to be cooked up quick or else it would start to sag like an aging jack o' lantern.
figuring that everything tastes good curried, i cooked it the way i've cooked every other vegetable i know with great success: i sauteed some onions with garlic and fresh ginger, added some penzey's spices sweet curry powder (this is the really lazy way to cook indian-ish), added the laboriously peeled and chopped squash, cooked that around for a while, and then kind of simmered it in a little light coconut milk until tender. it tasted kind of BAD, to tell you the truth. kind of squarshy. i added a little salt, more curry powder, some green beans... nothing helped. m and i ate it anyway, while bean and boo had left over vegan fettuccine alfredo from last night. and i baked some absolutely perfect chocolate cupcakes to make myself feel better (i didn't taste them, but i can TELL they're perfect).
the moral of the story, i guess, is: don't sort of stir-fry a squash. roast it instead. or keep it as a table decoration until it sags, then throw it in the composter.