Today was a gorgeous autumn day--warm-ish temperatures, lilting breeze, multi-colored leaves lining the sidewalk, and nearly imperceptible waves washing up on the shore. After a long walk, during which I listened to a podcast of The Splendid Table and counted political signs (18 to 3), I set about transforming a ginormous butternut squash into soup. The first winter squash of the season...
I sauteed onion and garlic in olive oil and then added cubed raw squash, salt, pepper, fresh sage, and water to cover. Bubble, bubble, toil, and trouble dissolved along with the squash as it veritably melted in the pot. I made a salad with roasted chick peas, shaved carrots, and red bibb lettuce, topped with Wisconsin Parm and balsamic vinaigrette. And, I mixed up a batch of Mark Bittman's yogurt biscuits.
Before dipping into the soup, I drizzled it with honey, walnut oil, and a few chopped walnuts. Quick, simple, and tasty. A crisp, minerally sauvignon blanc would've been a most lovely accompaniment, but, alas, I only have a bottle of L. Mawby Wet, which begs for company...won't you join me?
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