Tuesday, November 8, 2011

Roasted Buttercup Squash


The last day that they had the outdoor farmer's market near my office this year was a cold, drizzly, dreary day that made you just feel so sorry for the few farmers who had decided to man their stands until the bitter end.  Three days later, the market near my house (yup, I'm lucky enough to have a weekday one about 2 blocks from work, and a weekend one steps from my apartment) opened warm, sunny, and breezy - the kind of fall day you live for, that you can't help but savor.  I've been trying to branch out to different hard squashes (butternut and acorn rut, anyone?), and that day I found a Red Thai squash (the orange one above) and a Buttercup squash (the green).  Oh yeah!  And a magic brussels sprout wand.  Don't you love that they grow like that?  Look at this picture of a whole field of them!  It's like alien vegetables!


They look very similar to acorn squash, don't they?  Taste similar, too - more flavorful, I thought.  Into each little quarter went a bit of butter, maple syrup, a pinch of salt and a whisper of cayenne pepper.  For a second I was reminded of my brief, ill-advised foray into the world of the Master Cleanse and shivered.  Then I popped these babies into the oven, and in about 45 minutes, here's what came out:


Ahhhhh.  Comfort food.  Look at those little pools of love! 


A pan-seared pork chop, some brussels sprouts, and roasted squash.  Virtues: low-carb, more vegetables than non-vegetables, multiple colors.  Vices: butter.  But who's counting?

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