Tuesday, October 27, 2009


I want to eat all good, local ingredients. I want to make the sensible financial decisions. I want to make delcious, transcendant meals. But sometimes, you just can't.
Today I'm trying to make this using this recipe. Reader C. sent me the recipe as a possible thing to do with a pumpkin, but since I already mashed my pumpkin up, I decided to just buy butternut squash.
Have you ever tried peeling a butternut squash by the way? It's very very hard. So I totally took the easy, cheating way out. I bought 2lbs of pre-cubed butternut squash at Costco. I used about a quarter of it for this, meaning I have plenty left for Moroccan spice butternut squash and butternut squash soup.
Yeah, it's cheating and it's not local and it's probably kind of expensive (I think I see BNS for $3 at the farmer's market, but arguably, this is two squashes worth and so $6 is pretty reasonable.) But I just made risotto in 5 minutes. It probably won't taste like transcendance in a bowl, but it probably will taste pretty darn good. I'll let you know.

1 comment:

  1. Easy way to peel a butternut squash (if it's not absolutely essential that it be raw when you start with your recipe):

    Halve it. Salt & pepper. Roast at 400 degrees for 40 minutes (or until the shell starts to turn from brownish to blackish. Let it sit for 20 minutes. The shell falls right off.