I love finding new ways to look at something. Obviously, this is helpful with life’s problems (this is not a zit on my forehead, it’s an age spot–a young age spot, heyo). A fresh pair of eyes, though, is especially fun when it comes to food.
One of my favorite food writers is Mark Bittman (my new bff), because he’s constantly bringing us new ways to eat things, and new ways to think about the things we eat. Like the savory oatmeal I mentioned in my Instagram post there–I went on a soy-sauced (sometimes curried) oatmeal bender last winter, you guys. I think I’m going to go on another one as soon as I hit “publish” here.
I’m here to talk squash, though. I’ve snuck bites of delicata squash while slicing it up to be cooked, and I’ve thought it tasted pretty damn fine–but of course, I never pursued that much further than “well, dear me, thank goodness I have a snack, lest I faint from all this HUNGRY CHOPPING and I can’t get up.” If I were a respected food journalist, I’d bring you a raw delicata squash carpaccio of sorts, but I’m not. I’ll bring you this instead–a recipe from Bittman’s latest. Raw butternut is a completely different experience from the soft, sweet, melt-in-your-mouth squash I’m familiar with. It’s wholly different, more like a sturdier zucchini salad than winter squash–still mildly earthy and a little nutty, but with a lot more texture.
I don’t know why I took so many pictures of leeks. Essential, yes, but… Moving on.
Warm edamame is much less controversial, of course. Just about any kind of bean might work here–and the book offers up some alternative bean/herb/dressing combinations to go with your squash. If you felt starchy enough, some kind of hearty grain (think farro, wheatberries, rye berries, freekeh) would work well too.
My grain of choice here was, uh, tortilla. Nothing wrong with that.
I think there are also some good hearty grains in my lunch beer.
Now if you’ll excuse me, I have to go (1) arrange my 28-year-old bangs over my 14-year-old forehead, and (2) make oatmeal with a splash of soy sauce and leftover leeks, because all this squash is already gone. It’s going to be a splendid Thursday.
- 1/4 cup olive oil
- 1 leek, white and light green part only, cleaned and sliced
- 1 sprig fresh sage (about 6 large leaves)
- 2 cups frozen shelled edamame
- 1 tablespoon sherry vinegar (I used white balsamic)
- 1/2 small raw butternut squash, peeled, seeded, and shredded
- Kosher salt and freshly ground black pepper
- Heat olive oil in a large skillet over medium heat, and when oil is warm, add leek. Saute, stirring occasionally, for 3-5 minutes until soft.
- Add the sage, edamame, vinegar, a pinch of salt and some freshly ground pepper, and 1/4 cup water. Reduce heat and continue cooking until the edamame is warm, 6-8 minutes.
- Combine shredded squash with the warm edamame mixture and toss to coat. Add more seasoning if necessary, and serve warm. Serves 2 very generously.