Our good friends, Alex and Miki, bought me a BEAUTIFUL squash at an ancient fruits and vegetables fair that they went to a week or two ago. This is wonderful on a practical level because YUM, but it also makes my heart happy to know that I am so known and loved by people that they see pretty squashes and think of me. [Sidenote: Squashes? Squash? Sheep? Sheeps? Mouse mice house hice? Oh English... It gets more confusing the longer I live here.]Anyways, with a squash this beautiful and delicious and high quality I really do like to let it speak for itself. Nothing fancy, I just sautéed it with a small amount of salt and some sausage (and of course some wine to deglaze).
Anyways, with a squash this beautiful and delicious and high quality I really do like to let it speak for itself. Nothing fancy, I just sautéed it with a small amount of salt and some sausage (and of course some wine to deglaze).
- Cut the squash in half
- Scoop out the seeds and stringies attached to them
- Depending on what type of squash you have, peel it
- Cut into approximately 1 inch cubes (no need to get stressed about the size)
Note about the proportions: They are completely dependent on how many you are cooking for. I did half of a squash, and about 400 grams of sausage (just under a pound) for 2 people, with no other side dishes for dinner.
- Toss squash in a pan with a little oil (I used coconut but olive oil would probably be better) and a small amount of salt. If you want it to get more caramelized you may want to leave it uncovered, but it cooks SO much faster with it covered so I cover it).
- I typically wait until the squash is somewhat cooked to add the sausage, but it's not necessary and definitely makes the squash more mushy than crunchy.
- You could then cut up the sausage or just leave it whole and cut it with your spoon as you cook (like I did). Either way, add it to one side of the pan, with the squash pushed to the other side).
- The easiest way I find to tell when the sausage is done is to break it apart with the spoon in the pan. I don't like any pink at all in my sausage because I'm scared of food poisoning, so I really like to give it a hardcore cooking.
- Once everything is fairly cooked, I like to throw in about half a glass of wine. Really, it just depends how much leftover wine I might have laying around (it's usually red, but white would probably be even better). It's not an essential part, I just think it adds a layer of flavor and deglazing makes cleanup easier.
And that's pretty much it! Eat warm, in whatever clean plates or bowls you have around.