On Ryan’s Plate: A Regular Martha Stewart
Hi friends! Another “Tuesdays with Ryan” post coming your way—this recipe was really great! Without further ado…
* * *
I’ve never identified much with Martha Stewart. Frankly, it seems like she asks people to spend too much time on projects that are as elaborate as they are unnecessary. Whereas I might send an E-vite for a party, Martha suggests using a few good size potatoes and some cookie cutters to create personalized stamped cards for any occasion. While I still have all the souvenirs from my 1999-2000 study abroad experience in a handsome cardboard box just waiting for them to assemble themselves into a scrapbook, Martha suggests creating scrapbooks with iron-on cherry branch silhouettes (or, for the more ambitious, scrapbooks with a metallic monogram and patterned pages).
So when I was surfing the internet for butternut squash recipes today (there’s a phrase I never thought I would type), I was shocked to find myself drawn to this twice-baked butternut squash recipe from, who else, Martha Stewart. It has all the pointless embellishment we’ve come to expect from Martha Stewart (why bake a squash just once when you can bake it twice!), but what really drew me in was the opportunity to use a food as a vessel for more food. I can never pass up the chance to eat food from other food – be it the sourdough bread bowl, the taco salad shell, the stuffed pepper, or the pancake plate and bacon fork and spoon (which currently exists only in my imagination. Let’s get Martha Stewart on that).
Turns out, this butternut squash recipe was delicious and not all that complicated. Baked squash was scooped out and mixed with sour cream, chives, paprika, salt and pepper, and then put into the oven with breadcrumbs on top. I even added the embellishment of a little parmesan cheese on top – apparently Martha didn’t think of that one:
Martha even has me doing elaborating plating. The recipe calls for “nestling” the squash into a bed of mixed greens. I don’t think I’ve ever nestled any food before. I’m not even sure that I knew food could be nestled. But I nestled the hell out of that squash, and it looks great. Thanks Martha!
The success of the squash recipe inspired me to make these Raspberry Cream Shortbread Cookies:
Just kidding. I bought some cookies from the Publix bakery:
Notice they’re nestled perfectly on that plastic bakery bag. Because elaborate presentation matters.
* * *
Ryan knows the way to my heart—a good squash recipe :-) Hope you had a great Tuesday! See ya tomorrow!