Thursday, January 03, 2013
52 in 52: Apples and Squash
I'll probably be spending a lot of time at Wegman's this year, and I'm posting here for accountability.
Both of them get only 2 stars in the All-Star Produce Lineup. Here's why:
Macoun apples are probably better for baking than eating out-of-hand. They are like a Macintosh apple, with very white flesh, but are kind of sweet and the flesh is not very firm and crunchy. (I prefer Winesap and Granny Smith apples for eating).
Butternut squash deserves another trial, perhaps with a different recipe. I tried it spiced, with garlic, cumin, cinnamon, pepper, brown sugar and olive oil, and roasted. I think there was too much going on in that recipe. Next time I will just roast it with a little butter and a little olive oil and let it caramelize a bit more.
I'm open to suggestions for that butternut squash.
Here's to 52 in 52 and a healthier 2013! (And if I manage to lose 25 pounds this year, so much the better!)
Would you like to join me in this venture? Let's make it a recipe party!