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My faaaaaaave season, part 2
Sep. 25th, 2014 04:41 pmSo, I mentioned I bought some things to cook to celebrate the first day of Autumn. And cook them I did! :Dd
I tried two recipes from Budget Bytes, making Spice Rubbed Roasted Squash (using a buttercup squash) and Oven Roasted Autumn Medley (using everything else).
Everything turned out well, though I made some substitutions. The most obvious being that instead of turkey sausage I used pork roast, and I used a different kind of onion because I'm not really a red onion fan. That and some minor stuff with spices -- I had no basil so I subbed in a half-measure of Italian seasoning, I had no paprika so I put in some ancho -- and I discovered my bakeware was not up to the sizes I was using so I kitbashed some containers made of aluminum foil on pizza pans. (I had forgotten I threw some things out that were older than my eligibility to vote, and also rusty.) Also, my oven wasn't big enough to hold everything at once so I cooked the squash first, then the medley.
Soooo many leftovers. I cooked the whole squash, even though I knew there was no way I was eating more than a quarter of it that day, because if you're gonna put a tonne of squash back in the fridge it might as well be cooked so you can just eat it whenever. If I had put back, say, half the squash raw, I would have just had to throw it out eventually. This way, I have noms! Yesterday I just ate like a quarter of it cold with a spoon (it has about the same texture as a hard-boiled egg yoke... but is a mellower yellow), and today I pureed some to add to a cream of potato soup, which was DELICIOUS with buttered toast and a glass of cold apple cider. I think next time I will halve the spice mixture and cook part of the squash with just some olive oil drizzled on. I love the spicy sweetness, but it will be easier to add leftovers to more things if it's a bit more neutral. (Can you freeze cooked squash? eta: YEP.)
Speaking of apples, I'm going to have to do some research on different apples to use for next time, because the mackintoshes I did use basically melted. That was awesome fresh from the oven -- like a very tart applesauce! -- but didn't do so great in leftovers. I want something firmer.
I tried two recipes from Budget Bytes, making Spice Rubbed Roasted Squash (using a buttercup squash) and Oven Roasted Autumn Medley (using everything else).
Everything turned out well, though I made some substitutions. The most obvious being that instead of turkey sausage I used pork roast, and I used a different kind of onion because I'm not really a red onion fan. That and some minor stuff with spices -- I had no basil so I subbed in a half-measure of Italian seasoning, I had no paprika so I put in some ancho -- and I discovered my bakeware was not up to the sizes I was using so I kitbashed some containers made of aluminum foil on pizza pans. (I had forgotten I threw some things out that were older than my eligibility to vote, and also rusty.) Also, my oven wasn't big enough to hold everything at once so I cooked the squash first, then the medley.
Soooo many leftovers. I cooked the whole squash, even though I knew there was no way I was eating more than a quarter of it that day, because if you're gonna put a tonne of squash back in the fridge it might as well be cooked so you can just eat it whenever. If I had put back, say, half the squash raw, I would have just had to throw it out eventually. This way, I have noms! Yesterday I just ate like a quarter of it cold with a spoon (it has about the same texture as a hard-boiled egg yoke... but is a mellower yellow), and today I pureed some to add to a cream of potato soup, which was DELICIOUS with buttered toast and a glass of cold apple cider. I think next time I will halve the spice mixture and cook part of the squash with just some olive oil drizzled on. I love the spicy sweetness, but it will be easier to add leftovers to more things if it's a bit more neutral. (Can you freeze cooked squash? eta: YEP.)
Speaking of apples, I'm going to have to do some research on different apples to use for next time, because the mackintoshes I did use basically melted. That was awesome fresh from the oven -- like a very tart applesauce! -- but didn't do so great in leftovers. I want something firmer.
