October is the best month of the year. Not only do I get to celebrate my birthday, watch the Major League Baseball fall classic extravaganza, bask in the crisp October weather. I also with much delight get to cook and enjoy the world of squashes.
Winter Squash (Photo credit: Suzies Farm)
I love me a good squash. Boiled with butter, spiced roasted, puréed, in soup, creamed, candied, baked in pies. Squashes are the hearth of fall, they represent the change of season and the long hard work of our farmers. The squash season is long and arduous. In order to grow one, one must plant them in early spring and allow them to receive ton of sun, God providing of course.
Many a recipes will surface on the internet, cooking shows or even your grandma’s recipe Rolodex for your favourite dishes, including the much dreaded Pumpkin Spiced Latte (YUCK!) (no wait double YUCK!). One of my favourite squash is the spaghetti squash. I love how it flakes into strings and can be moulded in any shape and flavoured deliciously since it has a very light and delicate taste. My other best squash is the butternut squash. It roasts really well and makes a great purée and soup, and how can I forget the vast realm of zucchinis? I have some squashes here, right now and I’m going to start cooking some for this evening.
What’s a squash recipe you love?
- Butternut Squash Soup (glutenfree10itemsorless.wordpress.com)
- Fall into squash (toledoblade.com)
- How to Peel and Slice a Butternut Squash (simplystated.realsimple.com)
- Spaghetti Squash-Those-Calories Beef Lasagna (afreespiritedgirl.wordpress.com)
This one brings me back to my childhood in the Dominican Republic. It’s a really simple dish.
Arroz con guandules! (Photo credit: urbanlatinfemale)
It’s been years since I’ve had pigeon peas (guandules) and when I finally found out what they were call in English (pigeon peas) I looked for them right away. Long and behold, I found them in the Caribbean isle in the supermarket. Funny enough I also found out the name “guandules” is only known to Spanish speaking Caribbean countries. Which is why I couldn’t find them anywhere.
This is one dish I dreamed about. Moro De Guandules, it involves dice onion, garlic, peppers, tomato and tomato paste. Seasoning, oregano and thyme are also key components of the dish but what really brings all the flavours together is coconut cream (milk). I on the other hand used coconut oil, its way more economical and you still get the same results. The flavour element is bang on while not compromising the rest of the dish.
Name a nostalgic dish by leaving a comment? Tell us how they bring you back to times of old memories!