Monday, December 26, 2011
an easy, make-ahead squash dish
I went to potlucks two days in a row recently, with no time to cook for the second one ( it was a work party so my food had to be all ready when I left the house at 6:20 in the morning), so I needed a recipe which could be made well ahead of time and served at room temp but still be festive and delicious. Luckily for me, the always reliable Yotam Ottolenghi had a suitable looking recipe in the Guardian. I tripled it and took two-thirds to an event peopled by a bunch of squash-haters--so I'll have nice leftovers for my upcoming work lunches--and the rest of it to my work the next day where it was a triumphant success!
It really was quick and easy; the only part that took any real time was peeling and cutting up the squash. I used a kuri, because I like them better than butternuts, but if you used a butternut even that would be quick and easy.
I took the above picture before I remembered to add the za'atar, so in real life it was a little more brown. Za'atar is the only ingredient in this which might be hard to find. In Seattle you can get it at PFI or The Souk; otherwise, Penzey's has it.