...before you start cooking it.
Hmmm, I think I'll finally use a couple of those yellow squashes that came off that vine that I thought was pumpkin, then decided was yellow squash.
Yes, sauteeed in olive oil, sounds delicious.
Well, that was a tough cut. I know it's kind of dark outside, but these sqush feel really hairy, and that thin part kind of felt more like stem. But, you know, I left it on the vine a long time, so maybe that's why it looks so globular instead of the yellow squash shape.
[Inside, in the light]
Wow. That yellow squash is really globular and hairy. And what's this? That really is stem?!
But. It's yellow. Pale yellow.
Hmph. For yellow squash, that really smells pumpkin-y.
Well, I guess I must be psyching myself out that these might be pumpkins, because they are clearly yellow squash.
[Heating olive oil...]
[Toss in "yellow squash."]
Hmph. That smells kind of sweet.
La de dah... butter! Cumin!
[Saute saute saute]
Voila! For dinner, we have fresh young pumpkin from the garden, with butter and cumin!
Delicious!Posted by binky at October 1, 2007 10:59 PM | TrackBack | Posted to Gardening