Sunday, April 3, 2011

Warm enough for salad...

We finally dried out. It was beginning to feel like Portland around here, with rain, rain, and more rain. Don't get me wrong - my garden was loving it, and I was loving not having to do the work of watering. But it was beginning to wear on me, especially since southern Californians do not know how to drive in bad weather. It was scary out there, trying to get to work every day when people are roaring down the freeway, texting or whatever they're doing other than paying attention, and the roads are wet.

So when the sun came back this past week, it felt good, even if the temperatures stayed cool until 3 days ago. Cool was fine with me, and it helped everyone's spirits.
I was able to get outside and yank out a ton of weeds from my garden, as well as get in some walks. The sunsets have been pretty spectacular with the clouds we had....
And everyone migrates to the beach to watch the show.....
With the cool temperatures, winter squash is still an attractive option, but with the sun out and the temperature inching upward, so is a salad. So I was delighted to find a recipe in Food and Wine which combined the two. Needless to say, I tinkered.......

Ginger Roasted Winter Squash


  1. 1/2 cup water
  2. 1/4 cup sugar
  3. 1/2 cup red wine vinegar
  4. 1 cinnamon stick
  5. 1/4 cup dried currants
  6. 2 1/2 pounds thick-fleshed sugar pumpkin or acorn squash, halved and seeded - I used butternut
  7. 1 tablespoon extra-virgin olive oil
  8. Coarse sea salt and ground pepper
  9. One 1-inch piece of fresh ginger, peeled
  10. 2 tablespoons crème fraîche - And if you leave this off, no one will miss it and the fat content will be lowered.


  1. Preheat the oven to 325. In a small saucepan, combine the water with the sugar, vinegar and cinnamon and simmer for 5 minutes, stirring until the sugar dissolves. Add the currants and simmer for 3 minutes, then remove from the heat.
  2. Meanwhile, line a baking sheet with aluminum foil. Rub the squash with the olive oil and season with salt and pepper. Using a fine grater, grate the ginger over the cut sides of the squash and rub it into the flesh.
  3. Transfer the squash to the prepared baking sheet, cut side down, and roast for about 15 minutes, until the squash starts to soften. Turn the squash cut side up and roast for about 17 minutes longer, until tender; transfer to a work surface and let cool slightly.
  4. Increase the oven temperature to 425. Cut the squash into 1 1/2-inch-thick wedges. Lightly rub the foil with oil and arrange the squash on the baking sheet; roast for about 25 minutes, turning once halfway through, until golden and crisp along the edges.
  5. Arrange the squash on a platter. Discard the cinnamon stick from the currants and add the currants to the squash. Drizzle with the pickling liquid and crème fraîche and serve.


One Serving 226 cal, 7 gm fat, 2.3 gm sat fat, 46 gm carb, 5 gm fiber.

I brought this to a dinner at the neighbors. They were still talking about it the next week!

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