squashed

maybe you saw me....

saturday morning. 

I was the girl at the farmer's market with 700 pounds of squash.

I usually know it's time to leave the market when I find that I've run out of cash.....

....but this time I had ran out of space. 

bags. 

and arms. 

how could I pass them up? 

they are:

cheap.

delicious. 

oh-so-fall-like.
they can be used for decoration until they are ready to be eaten.
they can be pureed and frozen, and added to anything later on.

and again, cheap!

So I loaded up as many as I could carry (acorn! butternut! buttercup! turban!), and made plans to come back with:

more bags. 

a wagon. 

a U-haul.

This is the EASIEST way to prepare any type of squash. 

Tonight we chose a lovely acorn, and sliced it into "flowers", which the kids
(and let's not lie, myself also), seemed to find quite amusing. 

Roasted Acorn Squash with Browned Butter and Sage

preheat oven to 450°

Wash squash. 

Gut.

Slice into "flower" shapes, about 1/2" thick.

Brush lightly with olive oil. 

Sprinkle with salt.

Roast for 30-40 minutes until squash is fork tender.

while roasting:

brown butter (a few TBS)

Heat pan on medium heat.
Cut butter in to pieces and melt in pan.
Stir continuously. Butter will foam up.
After foam subsides, small brown flecks will start to appear in bottom of pan.
Continue stirring, until butter has reached a nice brown color, and nutty aroma.
When you want to lick the spoon, you know it's ready.
ta-dah! brown butter. 


add in a few dashes of dried sage to butter.
spoon over squash.
devour.

what is your favorite kind of squash? 
how do you cook it? 
really, I want to know.....I'm going back to stock up.....see you there!