I have been on a butternut kick as well. I have realized though I am not going to convince everyone to jump from the pumpkin mania, however, I have plenty of butternut recipes in my archives for anyone willing to go out of a limb and expand on their comfort zones.
Last week at the market I stared at a spaghetti squash for at least an hour at the L & A Farms booth across from me. However, I found myself in a predicament. It was a bit (lot) windy. My tent tried to join Charlotte’s next to me. After that I got put in a time-out for not bringing tie-downs. I am not kidding. They attached bungee cords to my tent and I had to stay seated in my chair to keep it from flying away. Once I was grounded, I naturally wanted to flee and be free. I’m a restless Sagittarius, what can I say?!?! So I had to stare at the squash because I couldn’t go it. I used my Jedi mind powers and manifestation prowess to keep anyone else from buying it. Finally my patience ran out and I had to have my neighbor Becky had to come sit in my chair so I could shop. See why I love a farmers market shopping experience? There is always a story and today’s post took some work.
Now I should mention that my dear friend Mary reads this lovely little blog. She knows my b-nut obsession. She brought me one with my eggs. I look from the butternut to the spaghetti. Back and forth. This could be a budding, rewarding friendship? Slowly the wheels churned and I decided to marry the two.
Sunday’s are my prep days. I had tomatoes and squash roasting in the oven, filling my apartment with a mesmerizing aroma. It’s good since I consider myself a baker/cook that my apartment smell the part. That way when my RV touring cousin comes for a visit, there are smells to fill her senses. If only I’d baked something really quick! What kind of baker am I, not to have a cookie jar, filled with little delights? Hmm…….if I had more frequent visitors I could work on this.
Butternut Spaghetti Squash
- 1 petite butternut squash
- 1/2 cup broth (I made mine from oxtail I scored at the market)
- 1 tsp sage
- 8 oz. chorizo
- salt and pepper to taste
- 1 spaghetti squash
Let’s Make it Happen: I began with the butternut because it takes the longest time. I changed my usual boil technique. I cut the squash in half. Scooped out the seeds. Sprinkled them with salt and a bit of sage. I then laid them on a baking pan and let them roast. Once it was tender and cooled enough for me to touch them without scorching my hands, I scooped out the squash meat. Put that loveliness in a food processor with some broth. I added just enough so that it was still pretty thick. Season to taste.
At the same time that the butternut was cooking, I had the spaghetti squash cut in half, laying side-by-side with it. Same thing, bake until tender. Take a fork and scrape out the insides. See how it got the name spaghetti squash? Toss with some Kerry Gold butter and salt.
Now I also managed to score some chorizo from my dear friend at Royer friends. I cooked it up. Added the butternut. Pour over the spaghetti. Boom, a delicious Fall meal, perfect for when you come in from a hike.