"Summer squash swell from blossoms to fruit in a matter of days, while winter varieties absorb energy from the sun and soil for months on their way to harvest - no wonder they are such a good comfort food. The dense, sweet flesh of winter squash brings the light and warmth of the whole summer to your winter table." Farmer John's Cookbook
The three squash I have on hand are Buttercup, a red kuri variety; a Butternut, an all purpose favorite; and a sweet dumpling.
|Peel, remove seeds, cut and cook in a 1/4" of water to steam in a 350 oven.|
|Bake 45 minutes or so, then drain.|
|Mash each type of squash and set aside to cool overnight.|
Sweet or savory winter squash puree
Joy of cooking
for a sweet puree... add for every 1 cup puree
1 T butter
1 tsp brown sugar or maple syrup
1/4 tsp ground ginger
salt and pepper
for a savory puree...add for every 1 cup puree
1 T butter or olive oil
1 small garlic, minced
1 T choped fresh parsley or sage
salt and pepper
Beat in warm heavy cream or orange juice to sweet or savory mix.
Serve plain or:
top with sauteed onions, zest of lemon, marscapone or sour cream, Parmesan or Gruyere cheese.
While I was baking, I was thinking back to the soda firing I did this past summer at Harvard. The process creates such beautiful orange colors when the fire and soda connect with an unglazed surface. I'm already looking forward to the next summer workshop. A group from my cooperative studio, Potters Place plan to attend this friday's ceramic show at Harvard. I'm looking forward to spending time with them.
|my soda fired vases from summer workshop|
The reason for all this late night baking is to make room for more veggies. This Saturday, December 10th is the last farm stand sale of the year. It is the second of two winter share distributions and the last pottery sale at Powessit in 2011. Stop by from 11-4 to pick up your local veggies and check out my handmade pottery. The two go together so well.