Monday, October 18, 2010
I went to the natural food store to get some fresh nutmeg and some fresh cardamom. Both go well with winter squash. I keep going to the spice drawer and sniffing it. I like being able to buy spices from the bulk bins because I can get small quantities that I will use up while they stay fresh tasting and so fragrant. I've had my share of those tin boxes of spices that stay in the cupboard for five years. They really don't add much flavor after a while. I've become more demanding of flavor in my old age.
In Florida, we get fresh strawberries at the beginning of February, but then we get fresh winter squashes and pumpkins in March, which for some reason surprised me a whole lot more than the strawberries at first. We could buy corn on the cob the whole time we are in Florida, but it does not compare to what we get in Vermont in August so we just wait for that. But I digress.
This makes a yummy dish (I have even know some squash haters to eat it and like it):
Dig the seeds out of a butternut squash (our backyard birds gobble them up) and peel the tough outer skin. Slice the squash and arrange in a buttered baking pan along with two sliced apples. Sprinkle on a bit of brown sugar, nutmeg, cinnamon, chopped nuts (if you like). Give it a stir around, pop in a 350 oven for 30 minutes or so (til it is nicely soft). Honestly, you could eat this for dessert.