Wednesday, January 7, 2009
This squash caught my eye at the Grand Army Plaza green market last Saturday, and I imagined it exactly the way it turned out. Turkey sausage from DiPaolo turkey farm was a great accompaniment. I roasted the squash the night before with olive oil, salt, pepper, and the Yucatan spice rub that I describe in an earlier post. I put it out on the porch all day because it was cold and I had no room in the fridge. Then tonite, I sauteed the turkey sausage with onions, garlic, hot and bell peppers, tomato, and parsley; filled the squash, and popped it back in the oven at 350 for about a half an hour. Too bad I can't remember the name of the squash. It was really good, though. It had a nutty sweetness to it.