In my new role as amateur food historian, I declare the Delicata Squash experiment done. I'm not going to guarantee what it's going to taste like, but I set out what my research led me to. I've got a gluten free spaghetti sauce that my family should recognize as real food. It's also fairly slow, close, and if we don't throw it away, green!
Dad and Elli are usually my first go-to people. I just found out that Dad was considered sickly when he was a young 'un, and as a result the lucky kid got to spend lots of time in the kitchen. He absorbed the techniques. Elli is more a recipe reader who springs out of no where with something extraordinarily excellent. They are both Foodies that share a touch of minimalism. See why they are my first go-to? | After going-to, I perused the internet. My research was for methods. That's the historical part. I wanted my own dish, but I am teaching myself to quit inventing the wheel for every experiment. So, here goes. | Used a sharp knife to slice the squash in half. Scooped out the seeds, then leaving the peel on, diced it into 1"cubes. Peel on is supposed to be ok with Delicata and that appeals to me. I rough chopped the onions and green pepper I had on hand to match the dice. I heated up some olive oil in my cast iron dutch oven, went out and snipped some of my lavender. After the lavender and the rosemary infused, I added the veggies, giving them a few quick stirs until the kitchen smelled like heaven. | Took the veggies out, set them aside, then browned up a little ground beef I bummed off of Shannon. By the time I sent the whole thing to simmering, I'd added tomato, sugar, garlic, and some crushed fennel because I was hungry for sausage. When the squash is tender, I'll cook up the rice noodles to go with. Wish me luck! |