Saturday, March 17, 2018

The Last Winter Squash

It has been another day of snow showers and cold.  It seemed like the perfect day to bring the very last Waltham Butternut  squash up from the basement.  It falls to Ed to carve up the squash.  It takes  a big  heavy knife and some muscle to cut the neck of the squash into uniform three-quarter inch slices.  We got our 4 cups of diced squash without getting down to the seed cavity.

This squash was in perfect condition.  Perhaps we could have waited, but just on the off chance winter has been hanging around until my winter squash were all used, today was the day.

Dinner made in my red pot is a cold weather pleasure.  The oven warms the kitchen and the aroma of dinner cooking makes it so everyone is already salivating when dinner comes from the oven.  I chose Tandoori Salmon with Kale.  It is a favorite from Elizabeth Yarnell's book.  I use a lot more squash and more kale than she does and we like it served with brown rice. 

Dinner looks great.  It's too bad the picture doesn't have that tantalizing aroma.  I'm not at all sorry to see the last of our winter squash.  I'm ready for the seasonal change, besides half of what's in the pot is waiting in the fridge for its encore performance. 

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