I think acorn squash, the very mention of which sends my dear mother into raptures, is one of those things that needs piles of seasoning and butter in order to taste good. We had it baked last night, and it was fine, but just not...powerful. Then again, there's also the chance that nothing is quite tasting as much as it ought to me right now, since I'm sick. Luckily, I realized that today before overseasoning my black beans into oblivion. Though I don't think I had quite enough peppers for this batch - four jalapenos, two roasted Anaheims and two roasted poblanos. I needed something with more punch.
But I do like baked things in fall, and as my veggie options are rapidly becoming limited, I will undoubtedly try acorn squash again. Butternut has been getting nothing but raves, so tomorrow I'll pick up another, and try the latest squash variety I've got my eye on: spaghetti. I'm also planning on getting more celeriac (a surprise hit!) to make the risotto recipe I found on epicurious, though it includes a weird-sounding "pesto" made of the celeriac tops...which I will eschew this time, not least because I have no food processor.
And sweet potatoes. I have about 20 delicious-sounding sweet potato recipes. I see my fall/winter meals shaping up to be basically all the same: starchy squash/root vegetable dish of some sort, dark green leafy, and a protein - tofu, other meat sub, or beans. Perhaps I'll be able to branch out into soups soon enough...
1 comment:
I'm not a huge fan of acorn squash, but I learned to like it all right the way my mom makes it -- baked with some salt, pepper, brown sugar, and I think also maple syrup in the hole. It turns into a delicious sweet, maple-y, peppery syrup during baking, which at least makes the squash part palatable-ish.
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