In my garden, this is the year of the wild squash. Tomatoes are coming in a close second, but we can't seem to keep them around long since my sons eat them like candy. These squash came from plants that just popped up in the garden this year, I'm sure due to the zucchini, pumpkin, and other squash scraps that went into our compost last year! I love to watch all the different colors, shapes and textures grow up from the bottoms of the female squash blossoms. This picture shows a few that have grown so far this year.
So, what to do with these lovelies? I have a go-to recipe that I like to use since it works with all types of winter squash and best of all is easy.
Roasted Winter Squash with Parmesan Sage Cream
Ingredients:
1 winter squash, peeled, seeded, and cubed
1 clove garlic, minced
salt and pepper
grated parmesan cheese
about 6 large sage leaves
heavy cream
Procedure:
Preheat oven to 325 F.
In a bowl, combine squash, garlic, and some salt and pepper. Toss to combine. Transfer to a baking dish. Cover squash lightly with parmesan. With the back of a knife, gently bruise the sage leaves, then tuck them in between the squash. Pour enough cream over the top to come halfway up the level of the squash. Bake covered with foil until squash is fork-tender (usually about an hour). If top is not brown, remove foil, raise heat to 400 F for a few minutes until top begins to brown. Remove from oven, cool 5 minutes then serve.
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