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Dinner tonight is driven by three factors: 1) I am accumulating small winter squash at a rate of one per week, and I do not want to drown in them; 2) having just returned from a weekend away, there isn't much in stock beyond pantry items; 3) I'm tired and hungry and do not wish to faff around.
I found a recipe on teh intarwubs for simple squash + dessert: lop in half, rub one side with spicy and one side with sweet, and roast together. I couldn't quite leave it at that, of course.
1) Preheat oven to 375.
2) Lop squash in half, also flattening out the stupid spiky end bits that make them difficult to keep upright in the baking dish.
3) Pour a glass of the remaining sparkling Grüner Veltliner, which admittedly has lost most of its sparkle. Oh hey, how many ounces are the champagne flutes? Measure it out. NO STOP IT FOCUS. (they're 3oz, by the way)
4) Brush each half with olive oil. Realize you meant to do the dessert half with butter. Oh well.
5) Mince about 1/4 of an apple fine, put in a small bowl.
6) What do we want in the dinner half? There's some goat brie. But no, that goes with fig butter. Put both in? No, that makes it too dessert-y. We also have regular goat cheese that has olives in it, that we haven't eaten because we hates the oliveses, yes, my precious. Maybe if we disguise it sufficiently it can be used up.
7) Peel & halve two cloves of garlic; add to dinner half.
8) Mince some onion, add to dinner half.
9) Take an herb rub that's made for lamb, rub liberally over dinner half, and toss the pile of allium with it. Sprinkle with salt.
10) Add some dried cranberries to the bowl of apple.
11) Look for brown sugar. How are we out of brown sugar? Grab maple sugar instead, toss fruit with that and some cinnamon.
12) Put all that in the dessert half, and dot with a little butter.
13) Bake for about 50 minutes. Add goat cheese to the dinner half as soon as the pan comes out, and let it glorp on in.
The success of this dinner is predicated, I think, on the fact that I made it while clad in nothing but diamond jewelry and a pearl tiara.
I found a recipe on teh intarwubs for simple squash + dessert: lop in half, rub one side with spicy and one side with sweet, and roast together. I couldn't quite leave it at that, of course.
1) Preheat oven to 375.
2) Lop squash in half, also flattening out the stupid spiky end bits that make them difficult to keep upright in the baking dish.
3) Pour a glass of the remaining sparkling Grüner Veltliner, which admittedly has lost most of its sparkle. Oh hey, how many ounces are the champagne flutes? Measure it out. NO STOP IT FOCUS. (they're 3oz, by the way)
4) Brush each half with olive oil. Realize you meant to do the dessert half with butter. Oh well.
5) Mince about 1/4 of an apple fine, put in a small bowl.
6) What do we want in the dinner half? There's some goat brie. But no, that goes with fig butter. Put both in? No, that makes it too dessert-y. We also have regular goat cheese that has olives in it, that we haven't eaten because we hates the oliveses, yes, my precious. Maybe if we disguise it sufficiently it can be used up.
7) Peel & halve two cloves of garlic; add to dinner half.
8) Mince some onion, add to dinner half.
9) Take an herb rub that's made for lamb, rub liberally over dinner half, and toss the pile of allium with it. Sprinkle with salt.
10) Add some dried cranberries to the bowl of apple.
11) Look for brown sugar. How are we out of brown sugar? Grab maple sugar instead, toss fruit with that and some cinnamon.
12) Put all that in the dessert half, and dot with a little butter.
13) Bake for about 50 minutes. Add goat cheese to the dinner half as soon as the pan comes out, and let it glorp on in.
The success of this dinner is predicated, I think, on the fact that I made it while clad in nothing but diamond jewelry and a pearl tiara.
