Thursday, September 25, 2008
Sam I Am Would Be Proud
One good thing about living in the country is that a lot of people grow their own vegetables. And they usually have a lot of extra, so even those of us who don't grow our own vegetables usually get to acquire a fair share. And, although some crops aren't suited for the desert, one vegetable that does really well is the squash. There are a lot of varieties of squash, but don't ask me what any of their names are. Because I have no idea.
It's exciting to receive random vegetables because you get to try to find ways to cook them. One of my new favorite recipes is squash pie. I mean really, what else can you do with a ton of humongous squash (squashes)? I started making them with my roommate's stash of different yellow squashes, and they all turned out beautifully golden yellow and nutmeggy and delicious. Eventually, the only one left was this huge, dark green, bumpy squash that scared me a little. But I decided it would be fun to make a pie out of it anyway. The inside flesh was a nice white color, but Josh doesn't believe in peeling vegetables, so we pureed it skin and all, which turned into this interesting green color. I've been using this recipe for homemade pumpkin pie and it's been working really well for me (I don't measure anything exactly though.) The result was a lovely green pie that has been our dessert for the last couple of weeks (it really was a HUGE squash, so it made a lot of pie.) I highly recommend doing the same with your stash of squash(es.)