>> Friday, September 10, 2010
My favorite way to fix squash is to saute it in a lot of butter and olive oil with some salt. A lot of butter and olive oil - I serve it over rice or couscous or some other grain and the extra butter/oil is a good sauce to flavor that up. If I have some almonds on hand I toss in a handful at the end. And I top it with some fresh herbs - usually parsley but nobody had parsley this week so I used chives. The trick is not to mess with the squash too much - just let it sit in the pan and get a nice crust on it and then flip it to brown the other side.
this one by Ina Garten. There are raspberries in it too - another happy farmer's market find - but I think I could substitute any berry that was in season - or leave them out altogether.
The filling was perfect - her recipe includes a nice trick where she has you let the fruit macerate for 5 minutes and then add more flour if it's really juicy. Mine was really, really juicy so I added even more extra flour than she called for and it was just right.
Some people in the comments on foodnetwork.com complained that there wasn't enough flavor in the recipe - they added cinnamon, allspice - even cloves! Ina adds no extra spices - just some orange zest that I thought brightened the whole thing up. The result was that it tasted like peaches - summer in a bowl - and I wouldn't add a single thing. The flavor of her topping was good - but the texture was a bit on the powdery side. I like mine to be almost cookie-like on top so I think next time I'll use less flour. There are just enough peaches left for one more batch. . .
By the way - both the plate and the bowl were made by Naomi Dalglish and Michael Hunt. Aren't they pretty?