woweee it's been a while
guess i just don't update this often anymore. hm. well, i'll see what i can do about that. so far there just hasn't been anything blog-worthy that's also able-to-be-blogged in the "don't fire me" kind of way.
i purchased an acorn squash about four days ago, and got around to cooking the thing today. it's the next step in my program toward eating healthy foods i've never really been exposed to much. i guess.
anyway, i looked up recipes for this thing, because every time i see a picture of cooked acorn squash there's fluffy stuffing inside each half. the most "basic" and "popular" way to eat this seems to be topping each half with brown sugar and butter. sometimes there's apples and nuts also. sounds more like dessert than a meal to me, but who am i to argue with the people who eat this stuff all the time?
well i had apples, and brown sugar, and butter. so i found a recipe for these things and put it all together. thankfully, i only cooked one half at a time, figuring i'd never be able to eat the whole thing in one go. i've still got a largely unruined half in the fridge.
who in their right mind puts that much butter in a vegetable!?! and sugar?!
it tasted like melted strudel without the muffin. i about got sick on the butter/sugar taste alone. these are the same people who put marshmallows on their potatoes, yes? if you're one of those, tell me why?
anyway, after scooping out the stuffing and throwing it away, the squash tasted all right. the top layer was still too maple-y and almost greasy tasting from the butter, but underneath it was un-ruined. light orange, fluffy, a few strings where the squash wasn't cooked as much as it could have been, but the squash eneded with a very mild and wholesome taste with a generally smooth texture. i enjoyed it.
the second half will be cooked without any of that. i will get it all soft and smooth, and then i'll scoop it out into a bowl. it'll be like mashed potatoes only with a hint of natural sweet. i can do that. i can eat it. it'll be good. if necessary, i'll maybe dust it with a teaspoon's worth of brown sugar, but i really think it'll be better plain.
at the very least, it'll be more fitting with dinner and less ghastly dessert gone wrong.
i think next will be butternut. there's a squash that's supposed to be eaten without sugar. (not so secretly, i think all that butter and sugar was how parents used to make the squash so their picky children would eat it, and those children just grew up liking it that way.)
l & p
i purchased an acorn squash about four days ago, and got around to cooking the thing today. it's the next step in my program toward eating healthy foods i've never really been exposed to much. i guess.
anyway, i looked up recipes for this thing, because every time i see a picture of cooked acorn squash there's fluffy stuffing inside each half. the most "basic" and "popular" way to eat this seems to be topping each half with brown sugar and butter. sometimes there's apples and nuts also. sounds more like dessert than a meal to me, but who am i to argue with the people who eat this stuff all the time?
well i had apples, and brown sugar, and butter. so i found a recipe for these things and put it all together. thankfully, i only cooked one half at a time, figuring i'd never be able to eat the whole thing in one go. i've still got a largely unruined half in the fridge.
who in their right mind puts that much butter in a vegetable!?! and sugar?!
it tasted like melted strudel without the muffin. i about got sick on the butter/sugar taste alone. these are the same people who put marshmallows on their potatoes, yes? if you're one of those, tell me why?
anyway, after scooping out the stuffing and throwing it away, the squash tasted all right. the top layer was still too maple-y and almost greasy tasting from the butter, but underneath it was un-ruined. light orange, fluffy, a few strings where the squash wasn't cooked as much as it could have been, but the squash eneded with a very mild and wholesome taste with a generally smooth texture. i enjoyed it.
the second half will be cooked without any of that. i will get it all soft and smooth, and then i'll scoop it out into a bowl. it'll be like mashed potatoes only with a hint of natural sweet. i can do that. i can eat it. it'll be good. if necessary, i'll maybe dust it with a teaspoon's worth of brown sugar, but i really think it'll be better plain.
at the very least, it'll be more fitting with dinner and less ghastly dessert gone wrong.
i think next will be butternut. there's a squash that's supposed to be eaten without sugar. (not so secretly, i think all that butter and sugar was how parents used to make the squash so their picky children would eat it, and those children just grew up liking it that way.)
l & p
posted by Rehkmira @ 19:30
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