It's not that I'm obsessed, but I currently have 10 varieties sitting in my living room...
Kabocha Squash pound cake from Love, Eric.
Happy International Climate Action Day! In honor of the planet, I've decided to dedicate today's post to the quintessential seasonal vegetables of the dark and gloomy late fall/winter months - when all you want is a plump and juicy tomato shipped from the south. Yes, those delicious, slightly sweet, creamy-fleshed winter squash.
Oh, winter squash, how you brighten my day.
You tantalize my taste buds in every way.
Baked, roasted; diced or puree,
Orange, striped, or bluish-gray,
No matter what, I have to say:
Because of you, though it sounds cliche,
In the depth of winter, I feel OK.
So I like to rhyme. Winter squash are probably my favorite thing about this time of year. I don't care for the constant wet drizzle from October through May in Seattle nor the temperatures dropping daily. That warm, sweet, beta-carotene-filled meat easily lifts my spirits.
I'm usually pretty boring about cooking up my squashes - just douse them in a little olive oil and salt and stick them in the oven until tender and lightly browned. But, occasionally I'll go a bit nutty. Below is my favorite recipe for Butternut Squash Risotto, and I've included some links to other squashirific recipes.
Other Recipes (keep in mind that many squashes are interchangeable in baking):
Spiced Winter Squash Cake - Best of Bloodroot Vol. II
My favorites: oven-roasted delicata squash; spaghetti squash with home-made tomato sauce.
Enjoy a squash-full winter!