Hard to believe it now looking out on the rainiest grayest day ever (and loving it), but just a week ago it was too hot to turn the oven on and two sad, neglected butternut squashes were on their last legs in our refrigerator. Too hot to roast winter squash... another one of those unique-to-southern-california problems.
NYT to the rescue, this recipe cooks shredded squash in a skillet until it breaks down into something like a sauce. Taking a cue from some of the comments, I used about 7 torn up sage leaves (added toward the end) instead of nutmeg and skipped the sugar, for a more savory dish. The result really did our CSA organic squash justice, highly recommended.
Playing: The Jezabels - Dark Storm EP
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