Winter Squash

The squash that was pictured in Fall found it's way into my belly, in a couple of tasty ways. As with many food items, Jamie O has influenced my thinking quite a bit on what to do with it. His favorite is butternut squash, which I quite like as well, but Ventura/Givens has had other varieties thus far: delicata, sunshine, kabocha. Delicata is kinda small, kinda tasty. The seeds are really small, and because of that they don't have a woody shell, so you can eat them straight up. You can eat butternut seeds straight up or toasted, too. Good. I also saved the Sunshine and Kabocha seeds, but they are big and I think they have to be hulled. As for the flesh, the key thing is fennel/cumin/corriander. Grind them in a coffee grinder and toast in a dry pan for a minute or so. Then olive oil, garlic and a hot pepper (fresh or dried). Add the roasted squash, roughly cubed, with skin on. {I've been roasting the squash whole lately, 400 for 1 hour}. Cook enough to dry it out a little and concentrate the flavor. Pomegranate molasses to sweeten it a little is nice. Mmm. Tasty.