I'm suddenly feeling very into Autumn this year. How amazing is this season? It isn't blasted hot anymore, and it's getting to be a fun part of my morning putting on the arm-warmers so I don't freeze myself on my ride to work. Autumn also means sitting on the couch with a blanket because the apartments haven't switched over from air conditioning to heat yet, and listening to fall-y music. Cozy!
Awhile back my roommate experimented and bought a spaghetti squash. Neither of us had ever had squash of that kind in our lives before- we've done some family research and it turns out that my mother has a deep and abiding hate for squash of all but the yellow, cucumber-shaped variety, while my roommate's mother likes squash, but just "never bought it" when my roommate was growing up.
The spaghetti squash turned out alright, although it was strange and stringy. Then we proceeded to try other squashes, and we've found that butternut squash is truly an amazing and beautiful thing of beauty. It's so orange! And so good just roasted with salt and pepper put on top! I don't even feel like it needs butter, although I'm sure it would be delicious with it. We've had three squashes in this format thus far, and now I'm wondering about the possibilities of cooking it with other stuff, too. I just came across an amazing-looking recipe for a butternut squash and caramelized onion galette that looks so delicious I will need to try it soon, and I'm also considering the ubiquitous-sounding butternut squash ravioli. Come to dinner next week at my home, also known as Chez Pretension!