Monday, October 4, 2010

Today's Cooking, part 2:

Just to relieve your nerves, dear readers, I'll begin by saying that supper has been consumed, all are very happy, and I haven't yet brushed my teeth because the residual flavors on my tongue are SO pleasant.

(Oh, momentary blurb: This is Julia in her fort. She has reworked the entire outer "thatching." That term is very loosely used here. It has a room for Sandy and one for her. We saw this on our way to the garden to hunt for tomatoes. We have about 20 beautiful tomatoes, all very green.)
So. On to supper prep! Here is the chicken, smoking away!
Here is the chicken, being carved. Adam also made melted lemon/butter for us to dip our chicken bits into. Is there anything more delicious in the world?

The butternut. Cut it in half, scoop out the seeds, etc.
Now comes the hard part -- peeling the thing. You can see my various implements of destruction and the carnage. I won.
Cube the butternut. Put the pieces on a baking sheet in a single layer. Put about 3-5 tablespoons of butter and about 1/4 cup of brown sugar on it, and place in a 400 degree oven. After a few minutes, turn them gently to mix all the yumminess in. Turn them one or two more times as they bake for about 50 minutes, or until tender. Salt and pepper to taste when you remove.
And let me tell you, this is a GOOD dish. (Thank you, Alexis!!) The girls devoured it and already laid claim to leftovers for BREAKFAST! (huh?) And Adam said that, in his imaginary restaurant, this would be a fall side dish. You may not understand this, but that is the HIGHEST culinary compliment in this home.
Supper:
And those cookies? I'm going to face that tomorrow.

2 comments:

  1. This recipe for roast acorn squash is very yummy, with or without the vinaigrette. Best of all, it doesn't have to be peeled!!!
    http://smittenkitchen.com/2006/10/unflinchingly-good-things/

    ReplyDelete
  2. Thanks, C -- Anna and I like acorn squash :)

    ReplyDelete

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