I'd had a butternut squash to squash. I didn't want to make soup. I didn't want to do a lot of the things that one does with butternut squash. I was over all of them.
So, I Googled a cure for my blasé and made mashed potato-like squash that I'd found on my favorite ex-con's site*. The thing is, I had a lot going on for that meal and I didn't have time to really play with the butternut mashers. In the end I tasted them and ... dang ... they really needed ginger, which wasn't in the recipe and I'd also forgotten to pick up at the store. The squash mashers (squashmash?) was .... okay ... but it would have been so much better with some ginger. So, I stuck them in the fridge and got myself to South Coast Farms for a bit of the old organic and served them with today's featured fish tacos.
Here's the recipe from Martha's site plus ginger tweak.
2 Tablespoons Extra Virgin Olive Oil
2 Butternut Squash trimmed, seeded, peeled, and cut into 1/4 Inch Cubes
1 Teaspoon Coarse Salt
1 Cup Water
2 Tablespoons Freshly Grated Ginger
- Heat oil in a large pot over medium-high heat. Add squashes and salt. Cover, and cook, stirring occasionally, until partially tender, about 8 minutes (reduce heat if squash begins to brown). Add water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 15 minutes. Mash with a potato masher. Season with pepper.
The other day I bought a kabocha and I'm looking forward to some time to play with it. Have I mentioned that I love squash?
|Previously, on Fish Tacos ...|
*Seriously, Gwyneth better step back. ;)