The Squash and Me

 Wherein Mr. Ullman cooks a squash and doesn't screw it up

I have never had good luck with squash. I can kill off spaghetti squash which is saying something. However I got a delicata squash in the organic box a couple of weeks ago and it was sitting there looking at me. It could stay there for some time but the lady who I was hoping would cook it for me wasn't going to do such. So I came home one day and decided to do something with it. The question was what?

So this is fun and surprisingly worked out well. I roasted the squash with seafood. It worked out well and only needs more seafood when I do it next time.

The specific ingredients are delicata squash, pine nuts, fresh fennel (both a bit of bulb and a bit of the greens), salt, some red onions, celery root, some paprika and some allspice.

Put some olive oil in a wonk and added the shrimp, scallops and pine nuts. Stir fry until the shrimp becomes tasty stiff. Put the wonk off to the side on a cold burner.

Take about a third fennel bulb and its greens and put on the veggie board. Chop it up. Take about a quarter of a red onion. Chop that up too. Peel about a half a cup of the celery root. Put all this into the wonk, add some spicy peanut sauce to taste (handle with care) and toss.

Remove that seeds from the squash and put them off to the side. Take the concoction from the wonk and put it into a halved squash. Sprinkle some paprika and allspice on top. Cover with squash with foil and bake for 35 minutes at 350 degrees.

Remove the stuffing and scrape the meat out of the squash. Serve on a bed of short grain rice, A dull salad for a side.