With Fall only one week away, I decided to celebrate the coming of the new season with Martha’s Autumn Squash With Sage-Cream Sauce from the Northeast on page 111.
This will be my first autumn in Florida. That means instead of a sudden onslaught of cold weather, the temperature will start falling into the mid 70s – 80s instead of the constant 90+ and near daily thunderstorms we’ve had here since May. Although I’m looking forward to sitting outside evenings again and enjoying things cooling down a bit, I can’t help but miss the start of “sweater weather” and colorful autumn leaves. For me, this delicious autumn squash with sage-cream sauce is a lovely reminder of my Northern past. What can be more comforting on a chilly fall evening than buttery squash with fresh herbs and cream?
I’ve met a lot of people who are intimidated by making squash. I understand why, after all, they’re big and heavy and not that easy to cut. But if you get past your fear of working with them, squash can be delicious and simple, yes I said simple, to make. Here’s a handy guide to working with all sorts of squash:
- Cut down the middle carefully – no need to be macho about it – use your best chef’s knife and press down on it slowly until the squash is fully split.
- Remove all the seeds and pulp using a spoon.
- Season the squash with salt, pepper and your favorite herbs and then rub it thoroughly with olive oil and a little butter too if you just can’t get enough butter.
- Wrap the squash in parchment paper and then in aluminum foil and place it in a 350° oven for about 45 minutes to an hour depending on the size.
- Your squash is done when it’s tender enough to pierce with a paring knife or a fork.
That’s it! No need to stress at all. If you’re making a spaghetti squash (one of my personal favorites) wait for it to cool a bit and then fluff it with a fork until you’ve removed all the delicious squash inside. You can also use butternut squash make to wonderful, creamy soups that will sooth your soul on a cold winter night. With squash, the culinary possibilities are limitless!
Martha’s autumn squash with sage-cream sauce was very flavorful. I’m lucky to have fresh sage growing in my garden to work with, it’s the perfect with the simple creamy sauce. I’m looking forward to adding this autumn squash dish to my sides for Thanksgiving dinner.
