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Eating in color – a bowl of yellow

Delicata squash with pork

The other day I was driving Dexter to school and we were talking about silly things, sometimes we do that, just natter away about nothing but absolute nonsense, and I said I wanted to eat a big bowl of yellow. It’s funny how that nonsense can promote some unconscious inspiration like this meal. In fact I didn’t even recognize this as a bowl of yellow until I saw the photos… then it made perfect sense.

This is a tasty ragout of roasted Delicata squash added to 3 cloves of sliced garlic that I simmered in a prodigious and almost embarrassing amount of butter and white wine, and sage. I was lucky enough to have a bit of pork spare ribs leftover from last weekend’s grilling so I pulled that meat off the bones and add it to the squash and garlic. I also threw together a quick batch of fresh pasta made from semolina flour and a farm-fresh egg. Rather than cut it out in any traditional shape I went for circles. Before I piled the squash and pork on the pasta I added a bit more butter and then once it was plated I finished it off with a dusting of fresh ground nutmeg and some Parmesan cheese. It was delicious with the squash complimenting the pork…the flavors all twined together with the butter, sage, and white wine. I’ll make this again but the next time I’ll finish the pasta off as fettuccine…the thin circles lacked the oomph needed for such a robust and rich melange of flavors.

One of my favorite bloggers, Kalyn of Kalyn’s Kitchen, has posted helpful instructions on peeling a squash and some great links to other squash recipes.

I should note that I roasted the squash for about 8 minutes…just long enough to soften it up and make it easy to pull the skin off. Delicata squash is difficult to peel but this technique made it much easier.

Delicata squash with pork

October 19, 2008 | Filed Under food, gratins, stews, and stir-frys, pork, quick and easy, squash 

comments

8 Responses to “Eating in color – a bowl of yellow”

  1. holler on October 19th, 2008

    I love that photo of the squash roasting Vanessa! It looks quite beautiful. Yum :P

  2. Kalyn on October 19th, 2008

    Oh yummy! I’ve been wanting to try this type of squash. I have three more butternut from the garden, so I’ll look for this one when I have to start buying them.

  3. MadLisa on October 20th, 2008

    More delicious yumminess…
    this looks so good. I used a Delicata for a chicken/squash curry last week and yes, cutting and peeling it is the worst, so thanks for this tip!
    Glad we got to have a brief chat on Saturday!

  4. Novembrance on October 20th, 2008

    I’m officially in love with you.

  5. gayle on October 21st, 2008

    We grew delicatas this year for the first time. Once we tasted one, the delicata went on our list of “Things We Will Grow Every Year For the Rest of Our Lives”

    Your pictures always make me SO hungry!

  6. Sues on October 22nd, 2008

    Squash is one of my faves. Well, anything orange/yellow really! I hate peeling my own so I usually buy the pre-peeled squash, but I’ll definitely have to take a look at the tips!

  7. Jude on October 22nd, 2008

    Gotta love the season for winter squashes. I’m starting to turn into a weird shade of yellow. And it’s not because I’m Asian.

  8. Jeremy on November 5th, 2008

    Did I mention the squash thing? I mean honestly, I am thrilled I found this blog. This can be an alternate to my vegetarian African Peanut Stew night. Maybe I am addicted to squash, pumpkin and sweet potatoes?

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