Sometimes my brain works like Michael Scott’s in The Office. It thinks of one thing and, through a series of tiny logic jumps, ends on something completely different (but vaguely related). Like Michael’s name association game in Season 5, Episode “Lecture Circuit.” If you know, you know. Why am I mentioning this? Mostly for my own pleasure. Here’s how my brain thought about writing this essay…
I need to write about the squash recipe → I used an acorn squash → I’m delighted by the way that acorn squash resembles a real acorn → acorn squash looks like someone pumped air into a real acorn until it was 1,000x its original size → you know who likes acorns, squirrels! → my friend Megan pointed out to me the other day that the only reason people tolerate squirrels is because of their bushy tails, otherwise squirrels would resemble rats and everyone would think they’re gross → I saw a squirrel prepare for winter in Pittsburgh, it gathered walnuts, stripped the walnuts of their protective shells using its front teeth, and stored the nuts underground.
See what I mean?
Back to the acorn squash. I cut it first down the middle, lengthwise, and then sliced each half into one and a half inch slices. Minus the seeds, they looked like pieces of cantaloupe. Now per Alison’s suggestion, and remembering what I wished I’d done with her Caramelized Winter Squash recipe, I chose to keep the seeds in there for added texture and crunch. A fabulous choice, IMO. Like pumpkin seeds, they’re a little hard to chew - but they taste delightful.
While the squash roasted in the oven, I sauteed chopped pistachios, turmeric and pepper flakes in browned butter. What makes this recipe so low maintenance is the use of pre-shelled pistachios. Trader Joes sells bags of pistachio meats for an affordable price, and I can’t recommend them enough. Also, the lemony yogurt is an essential part of this recipe. I think the strength of the turmeric flavor needs a slightly acidic mellowing, which the yogurt and lemon juice provide.
I especially appreciated the addition of flaky salt at the end, making this a triple crunch recipe: pistachios, squash seeds, and flaky salt. This recipe can be made all winter long, but it’s especially perfect for the holidays, adding some flare to an otherwise traditional vegetable. Wow your relatives. Make this acorn squash. Maybe tell them my friend’s theory about squirrels. Or don’t.
157 recipes cooked, 68 to go.
