I’m glad you enjoyed Ryan’s post. I married quite the comedian. Luckily, it’s the kind of humor that only gets funnier as the months and years pass. I’m sure the fact that I drink a lot more now than I did when we first met doesn’t hurt.
I kid, I kid. I drank a lot back then, too.
For today’s lunch post, we have to do a little backtracking. Cast your minds back to a little time I like to call “last Friday” when Ryan returned home from State College with this little beauty in hand:
She’s not much to look at, is she? Get over yourselves, people. If we’ve learned anything from Jessica Simpson, it’s that beauty is on the inside. That, and that if you’re basing your ability to develop a long-lasting acting career solely on looking hot in a pair of denim cut-offs, you’d better have a back-up plan. And your back-up plan had better not involve country music. Or wigs. Or John Mayer.
She has much to teach us.
Anyway, for months now, I’ve been lamenting the lack of Kabocha squash in our produce markets. I’ve had to listen to countless bloggers go on and on about this squash dubbed most delicious, most buttery, most in demand. Alas, I was stuck with my butternuts, acorns, and delicatas.
BUT—on Friday afternoon, that all changed. Heather advised me to check at our local Asian market, and she was right on the mark! A short trip to State College later, Kabocha squash was mine!
Excited though I was, I didn’t get around to cooking the squash until yesterday (Sunday). While we cleaned the house and recovered from Nick and Emily’s Oktoberfest (more on that in a later post), our kabocha squash was roasting in the oven.
To cook the squash, I simply hacked it in half, removed the seeds and pulps, and cut it into inch-thick half-ring slices. I wanted to try a few different seasonings, so I divided the squash into two batches: sweet and savory.
The sweet squash was tossed with a little olive oil, plus some light agave nectar and cinnamon. The savory was tossed with toasted sesame oil and tamari sauce (similar to soy). Then both sweet and savory went into the oven for 40 minutes at 375 degrees. They came out perfectly roasted!
I had plans to incorporate my squash into lunch (and I did), but I couldn’t help but taste a piece straight out of the oven.
My verdict on Kabocha?
Sooooooo good! Now I understand why everyone raves about this squash! The flavor, the texture, the overall sweetness…it was SO tasty!
How have we been eating it?
Well, I’ve had it for lunch, dinner, and lunch again today. Can you tell that when I like something, I REALLY like it? (Witness: Lifetime movies, Beverly Hills, 90210 (the original, of which the remake is a pale comparison), dogs in clothing, birds, Jeff Bridges, Mad Men, celebrity gossip, Sophie, canned pumpkin, Sweet Valley High).
For lunch, I’ve been really digging this (kind of strange) combination:
Squash + Maranatha raw almond butter, all rolled up in an Ezekial tortilla. It is so simple, and so, so delicious.
For dinner last night, we enjoyed it cut into chunks and paired with brussels sprouts:
Again, nothing complicated, but oh so good.
This afternoon, after my 12 mile run (woot!), I enjoyed another kabocha (this time, I mashed it, pre-wrap) + almond butter wrap, along with a giant bowl of honey crisp goodness.
Along with a side of Leighton Meester in a Lifetime movie about a haunted sorority house. Oh, Leighton. Seeing you in any role other than Blair just feels wrong. Also—why is it that the older sorority sisters always look like they’re about 40 years old in these Lifetime movies? It’s like the pledges are being hazed by their mothers.
Looking back over the past three meals, I see that I’ve essentially eaten my weight in squash rind. We’ll see how this plays out over the next few days.
Hope your Monday is going well! See you for dinner!