In honor of decorative gourd season, I decided to overcome my fear of the giant squash.
Well, maybe not the giant squash just yet. Baby steps. So I made a beeline past the behemoth pumpkins and butternut squashes at the farmer’s market in pursuit of something less confrontational. And then I spotted it: a small, green-striped, oblong-shaped squash. It seemed friendly, so I bought it. Naturally, when I got home and carefully placed my new decorative gourd into the fruit basket, I realized I had no idea what I had just bought.
Via a Google image search for “types of gourds,” I finally figured out that I had in my possession a delicata squash. The name itself just makes me feel happy. Delicata. For my first delicata squash attempt, I stuck to a basic buttery, brown sugary, dash of cayenne pepper recipe I found here, sans maple syrup. After one hour…
YUM. Nom nom. I ate one and a little bit of the second, including the skin, which is true to its namesake. The cayenne pepper added a perfect kick.
Happy Sunday. And because I like to be random as frequently as possible, here’s the view from my apartment window, in sepia. In case you were wondering, that is the embassy of Angola, and a tree.
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