Monday, October 22, 2012
Eat It: This F-ing Goodness is Good For You
Olive oil in a good-sized skillet. Onion, salt, sweet yellow/red and green pepper, garlic, in the typical amounts (like, however much you think you want). Squash, about six cups, baked (butternut, good; lakota, better; chioggia, primo). One cup good feta cheese, one half cup fatty chicken stock (since it happened to be right there) plus a quarter cup or so of water (from the feta), depending on how moist your squash is, or you want it to be. Should be soft enough to stir without strain. Salt, fresh ground pepper. Combine all, sprinkle with cayenne or paprika, cover and bake at four hundred degrees until "puffed" or cooked through. Remove lid, top with one cup sunflower seeds, salt as necessary, and bake at the top of the oven until seeds are slightly browned. Let cool to eating temp and........Mm, tasty!!
(Credit where due: this is not entirely my own, but a damn good variation on a recipe from Molly Katzen's Moosewood cookbook. Also, this makes a pretty big batch. Could cut it in half or less, and still have plenty.)