The snow came. And with it the cold. But before that happened, we had a glorious autumn and ate our fill (low-carb, etc.). Squash was everywhere.
And I even made some. Once. Because: I don't like squash. There I said it.
Don't like the texture.
Don't like peeling it.
But the family loves it so I look at new ways to cook it. This roasted delicate squash requires no peeling (happy rainbows appear) and is not too bad with the sweet and sour sauce composed of fresh lime juice, siracha and honey. (Recipe is below.)
And it is autumn-pretty. I also intensely, overwhelmingly, emphatically dislike beets. (Paul does. Woe is Paul.) I think they're drop-dead gorgeous but pretty is as pretty does and I used to make them once a year to see if my taste buds changed. No. Don't look for beet recipes here.
Now if you combine squash - let's say pumpkin with sugar and cream cheese and then top them with creme fraiche and salted caramel sauce, you could make a case for squash.
So I did that - ignoring my low-carb diet.
And bells rang in our little White Bear Lake kingdom. And all was well. These pumpkin cheesecakes have an easy gingersnap crust that adds some autumn spice. All is easy. All is perfect for Thanksgiving (they travel well). Top it with creme fraiche, whipped cream, Cool Whip for non dairy, or just the salted caramel sauce. Now that's the perfect way to get your intake of squash!
Recipe is here: Pumpkin Cheesecake Muffins with gingersnap crust and salted caramel sauce
Then there's the pumpkin sheet cake. This is a pumpkin version of a spice cake and then topped with a thin, caramel icing. Again, easy, fulfills your vegetable requirement but with panache. This is from Mary of One Perfect Bite. It's a blog you should know and will like. A lot. Much more than I like squash and beets. (Come on, you must have popular "foodie" foods that don't work for you.)
Recipe is here: Pumpkin Spice Cake with caramel icing.
Now for a "real squash" recipe.
Delicata Squash with Sweet and Sour Sauce - serves 4
2-3 delicata squash, seeded and cut into 1/4 inch rings
Olive oil
Salt and pepper to taste
Sauce
Juice of 1 lime
1 tablespoon Siracha sauce
2 tablespoons of honey
fresh cilantro for finishing (or in my case Italian flat-leaf parsley - because - you got it - don't love cilantro)
Prep:
Preheat oven to 400 degrees F.
Generously oil 2 baking sheets
Toss squash slices in the oil on the baking sheets and season with salt and pepper
Roast them on one side for 20-25 minute - until lightly browned
Flip them and roast another 10-15 minutes until other side is lightly browned (mine didn't brown a lot)
While squash is roasting, make the Sweet and Sour Sauce by whisking the lime juice, Siracha and honey. When squash is done cooking, transfer squash slices to a plate. Drizzle the sweet and sour sauce over all. Garnish with Italian parsley - or cilantro.
There is a lovely step-by-step presentation of this recipe as well as tips on seeding the squash at Shutterbean found here: Delicata Squash with Sweet and Sour Sauce.
And finally, a week before the snow came - this happened.
We took in a stray. Pippin is giving him pointers on watching Bird-TV. Happy autumn, all!
