There’s only a handful of veggies that I don’t like. Mostly due to texture, not taste. Squash, zucchini, and eggplant I can do without. Even though I know better, I still sometimes order eggplant parmesan due to brief amnesia then get knocked back into reality when it squishes in my mouth. Gross. All of those vegetables are squishy and foul.
Naturally, squash has been in every single one of my CSA pickups. A CSA aside: when I signed up they said that a weekly pickup would feed a family of four for a week. No. It barely feeds a family of Miranda for a week. I never realized how much produce I consume, but I suppose this is a good thing. We have an exchange box where you can exchange produce you don’t want for items that you do want. Usually the only thing in the swap box are heads of lettuce, so I usually keep the squash thinking I’ll FINALLY do something with it.
I tried roasting it, still gross and squishy. I stir fried it with other veggies, still gross and squishy. I steamed it, still gross and squishy. Squash is the devil’s vegetable. I hate wasting things, especially food, so I resorted to peeling it with a vegetable peeler. It can’t squish if it’s thin!
So here you go…
In the bowl:
Whole wheat rotini
Diced tomatoes
Sautéed: garlic, brussel sprouts, portobello mushrooms, and peeled squash
Parmesan cheese
(because let’s be honest, you throw enough cheese on anything, it’s guaranteed to be delicious)
Bam!
