How to use excess squash, pt. 1
Select one of the many squashes piling up in your refrigerator from your CSA box. Cut in half. Place in oiled baking dish, cut side down. Roast at 375 until quite soft (45 minutes, plus or minus, depending on size of squash). Fry onion in pan. Add frozen tomato sauce, homemade this summer after handpicking tomatoes at your farm’s u-pick day, running them through a custom-purchased tomato mill, and cooking down the result for 3 hours. Wait, you have no such tomatoes? You may continue with canned tomatoes, though your sauce will lack the pleasant flavoring of moral superiority. Similarly, add unidentified dried herb (was that thyme? or marjoram?) from last season’s box, unless you absolutely must substitute the lame supermarket version. Meanwhile, boil cheese ravioli. Sadly, organic, local, sustainably produced ravioli made from the cheese of grass-fed, antibiotic-free cows may be hard to come by. Ignore the cognitive disconnect. Use available product. Last, scoop squash out of skin, add to tomato sauce. Mix lightly. Appreciate delicate flavors of tomato and squash; disregard less delicate flavor of supermarket ravioli. Yum.
Here’s a much easier, if less delicious, option for too many squash: http://www.napastyle.com/catalog/product.jsp?productId=2222&parentCategoryId=519&categoryId=657&subCategoryId=657
Comment by Tracy Creek — November 6, 2007 @ 4:06 am