Squash: The Sequel

This title should immediately conjure up some memories. But just in case you don't stalk my life (shoutout to Pauly D) and remember my every last post, here is a refresher course:



Vintage squash post circa July 2009:
Butternut Squash Risotto / My precious "Kabocha" getting (almost) run over by a Nissan Murano

And this one, for good measure:
Butternut Squash & Red Potato Soup + A peek at my sexy 49¢ placemats



Yes, September brings the birth of both football season and Oktoberfest (and yes, it begins in September, not October...silly Germans). But fall is also the season of SQUASH! This excites me to an extremely inappropriate degree (probably because I've been consistently drunk throughout the entire season).

Nothing brings me more pleasure than a man returning home from a long day of work and a grueling gym workout, expecting a hearty meal of steak and roasted potatoes, only to find this:


REAL MEN EAT ACORN SQUASH.

Or throw bitchfits, as my loving boyfriend did in the video below:




Delicata squash* doesn't roll as well (more of a phallic shape...double revenge), so it beat out the acorn squash for dinner that evening.

*Recipe stolen from http://whatscookingamerica.net/squash.htm. Perfect beginner's site, for those who want to become obsessed with squash.

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Delicata Squash with Chili-Lime Butter

Makes 2 Servings

Ingredients
-2 delicata squashes (see photo below)
-1/2 stick of butter, softened
-1 lime, juiced
-A dash or 2 of chili powder
-Salt & pepper, to taste

Steps
-Half delicata squash and remove seeds/fibers.


-Place face-down in a glass baking dish. Add about 1/4 inch of water to the dish.


-Bake at 350° for 30 minutes.
-Meanwhile, combine butter, lime juice, chili powder, and salt & pepper in a small bowl. Set aside.
-Remove squash from oven, and fill it's insides with the chili-lime butter (sounds kinky...and also sounds like a clogged artery. Yum!).

Delicata squash is a summer squash, like zucchini. So you can eat the skin.

REAL MEN EAT DELICATA.


PS: And because I'm a broke bitch, I waste nothing. You can reserve the seeds (wash off the fibers) and toast them as you would pumpkin seeds.

Once again, because I'm too drunk/lazy, check out this page (scroll down to the bottom) for seed ideas: http://whatscookingamerica.net/squash.htm

Blame it on the a-a-a-a-a-a-cohol

OK, so if you haven't noticed, both football season and Oktoberfest are officially here. Yours truely has been spending a lot more time drinking than cooking. From the bottom of my blackened liver, I am deeply, deeply sorry. But you'll get over it.

When I start brewing my own beer, I'll have a recipe for you. Until then...

...

...this is all I've got.


(I apologize to everyone who I've sent this to repeatedly over the past 4 years. Actually, I take that back. You should be graciously thanking me for blessing your eyes with this equisite Norwegian beauty's stark white ass. So...you're welcome.)