A friend had given me two delicata squash, and I finally got around to using them last night. I had never tried them before.
One I served with dinner, and it was a hit (even if it was slightly burnt.) The other I roasted plain and blended to bake muffins. Those didn't turn out so well.
The Score - roasted squash
I found simple directions from Chez Pim to roast them with butter, brown sugar, and salt. While they were roasting I baked meatballs, and served spaghetti and meatballs with the squash as a side. I always consider it a small accomplishment to make an unplanned, successful dinner from ingredients already at the house- with leftovers or simply things I happen to have on hand.
The Flop - muffins
To be fair, I should have thought about this recipe and maybe just used it as a basic guideline. Because the idea was good, but the ratios seemed a little off. 3 cups of flour for that amount of spices and squash? They were very bland, to say the least. Next time I'll find a different recipe, or I would try to adjust this one a little bit. It made a dozen and a half muffins, which seemed like way too many for the 1/2 cup of squash.
Today they taste a little better, and the spices come through a bit stronger, but I'm still not calling it a success.
I have to say I do like these little squash so far, and I look forward to trying them again. They're a nice size when only cooking for two.
Subscribe to:
Post Comments (Atom)
1 comment:
Came across your blog when I needed to fix my ironing board, thank you by the way. Thought I'd repay the favor and link you to this fab recipe for a salad with Delicata Squash. Used it as a starter for a fall dinner party. Rave reviews. http://www.epicurious.com/recipes/food/views/Dandelion-Salad-with-Pomegranate-Seeds-Pine-Nuts-and-Roasted-Delicata-Squash-233136
Post a Comment