Sunday, November 8, 2009
Sunday: Steamed squash
Steamed ambercup squash on spinach greens, with walnuts and sherry-honey-shoyu dressing.
Often the skin of winter squashes isn't eaten, but in this recipe you peel off half the skin (ideally in a pretty pattern - not as easy as it sounds) before steaming the squash slices. The remaining skin ended up tender and nice to eat.
Spinach has finally started to show up at the market! - this is the first time we've bought it this year. Before we started going to farmers' markets we didn't know spinach was really a winter vegetable. Here it's used raw as a bed for the squash, though it wilts a little from the squash's heat.