Ah, October! In my part of the world, butternut squash is available from the local CSA’s from about August. That said, this past week I got a perfectly sized butternut squash for this recipe, from my CSA, by happy happenstance!
I’ve made this recipe before, back when Mary, Betsy, and I were talking about starting this group again. I didn’t follow the recipe: I only had panko and thought it would be fine, and I changed other things I can’t remember. Well, it wasn’t great and I knew it was totally my fault.
This time? Followed almost to the letter. I’m getting ready to move so my herb garden is being neglected; thus, no fresh herbs and only using dried. The results were really quite good. It has a lot of steps, this recipe–not that any are difficult, but I exclaimed to myself that it took longer than I remembered. But, the caramelization achieved by sautéing the squash before baking aids with both luscious flavor and a non-smushy texture for the finished product. I could see this easily gracing someone’s Thanksgiving table! And it may grace mine.
Other than that, I finally researched something I’ve noticed when I peel and chop butternut squash (and only that from a local farm…it doesn’t happen with store bought): my hands peel. It doesn’t hurt or anything, but I find it annoying to wash my hands and then while drying see a bunch of my skin peel off. I suppose I could consider it like a peel for my palms, but I did find out that it’s a fairly common contact allergy. I have no issues eating the stuff, so I just have to remember to use gloves from now on.
Wish me luck–we’re set to move our bin a couple weeks and I just started freaking out last night about all the stuff that needs to get done. Sigh.