Bring some summer sunshine into your life with the vibrant orange flesh of winter squash like kabocha or acorn! A touch of heavy cream, Parmesan cheese and herbs easily turns them into a simple but tasty side dish.
I recently learned that squash could be boiled. Whole. In their entirety. Having never heard of this method before I laughed out loud at the image forming in my mind. A giant vat of sputtering water with a giant squash in it. To me, roasting is king.
Roasting caramelizes their natural sugars bringing out their best qualities in a way I don’t think boiling can compete with. You know I have to test this new method now. I hope I don’t end up eating my words.
You can use just about any herb here – thyme, sage and oregano – dried or fresh – whatever you like or have on hand. I happened to have a lovely bunch of dried Greek oregano waiting in the wings for the right opportunity.
In the fall and winter squash is one of my first loves. I never leave the market without at least one of them in my possession. . .
That’s an outright lie. Most times two or three go home with me. I roast them up and proceed to eat them for every single meal and all the times in between. This was reheated with eggs for breakfast, tossed in a salad for lunch and finished up with a rotisserie chicken for dinner. You just can’t go wrong.
Now I’m off to boil a spaghetti squash. . . where did I store that giant cauldron after Halloween?!
Wish me luck.