…peel a Kabocha squash by hand again. Ever. Or any winter squash for that matter. Tonight I peeled, trimmed, seeded and cut up one such squash to include in a pasta recipe, and by the time I was done my shoulders ached and I wondered what in the hell had possessed me to start growing these suckers in favour of buying the frozen, pre-cut stuff in a bag!
Oh yeah, they store incredibly well for months at a stretch, are a great source of nutrition, are flavourful and lovely to cook with. They are just a total pain in the ass to prepare.
Supper was also somewhat later to the table than I’d hoped thanks to this diverting little activity, but I complain too much.
The squash ended up in a delicious and healthful pasta dish courtesy of The Scrumptious Pumpkin (gotta love those Freshly Pressed posts). I swapped Butternut for Kabocha squash, used leeks in place of shallots and added a bit of cream, because I can’t keep things too healthy. Life is a sad place without splashes of cream (or a good half cup or so).
The silver lining is that I ended up with far more squash than was needed in tonight’s recipe, so I froze the rest for future meals. Ha! Guess that’s one for me and one for the squash.