Calling All Squash Recipes
August 24, 2010
One of the perks of interviewing so many farmers is that often times they send me home with freshly picked produce. Or to put it more accurately, copious amounts of freshly picked produce. I haven’t stepped foot in a grocery store in almost three weeks. It’s hardly anything to complain about, and I’m not complaining. It’s just that at times, it can be a bit overwhelming to see your counter overflowing with tomatoes, okra and squash, enough to feed a family of five for a week, with leftovers. But for a mere two people, it is a force to be reckoned with.
To be honest, I was doing alright until yesterday. We went through the 10 plus pounds of tomatoes, the cucumbers, the summer squash, eating lots of fresh salsa and slices of cucumber sprinkled with sea salt. But then, before the baskets on my counter were even half empty, I was given an entire CSA box, you know, the size that would be perfect to split with at least two other people. At least.
It wouldn’t be much of a problem if we knew more people, or better yet, if we knew more people who weren’t in the same situation. But as is the case when you work for the farmers market, pretty much everyone you meet is either A) the giver or B) the receiver of an endless supply of vegetables. And we are still relatively new to town so the dinner parties, like the ones we’d throw in Minneapolis, have not yet begun. That takes time. In the meantime, I think we can get by with a little patience and a few more recipes.
So my friends, this is where you come in. Please oh please send me some squash recipes, perhaps one of your favorites. I have two huge spaghetti squashes, two butternut, one acorn and three that look like acorn but are a pale cream color. And in return, here is my go-to tomato recipe that I made multiple times last week. It’s nothing fancy, but is there anything better than roasting tomatoes until the skins sizzle and crack, the juices spit and sputter, then spooning a dollop of that on top of some crusty bread with cheese? Perhaps a close second would be a recipe that features acorn squash? Perhaps.
Roasted Tomato Bruschetta
Serves however many people you want
1. Preheat the oven to 400.
2. Cut up a few tomatoes into nice size chunks, add a few whole cloves of garlic. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast in the oven for about 25 minutes, until the tomatoes become soft and start to break down.
4. Either mash them up or leave whole, whichever you prefer. Put a spoonful on top of a piece of crusty bread with a slice of delicious cheese and enjoy!