This week I’ve been cooking but nothing too special. It’s been busy and we have a hectic two weeks coming up which has been weighing on my mind. We are moving to a new home and it always seems we have the worst timing when it all falls into place. To give you and idea, we move during the week, Monday-Wednesday, and then leave early Thursday morning to visit a friend for her wedding. Once we return the following week we have a few more days to clean out the old place and have it inspected. Oh and I’m working Monday-Wednesday while we are moving, plus during the days we have to clean the place. Did you get all of that? And to add to the fun Josh’s birthday is during the move. Just thinking about it is too much for my mind. Of course it will all happen and come together as it always does so I’m trying to stay positive. I wanted this quick trip to be relaxed but it’s a busy few days and surrounded by some super busy days so I can’t picture anything relaxed.
Anyway I have been eyeing this interesting looking squash at the farmer’s market the last few weekends and decided to go ahead and try it out. It’s called a black futsu. It’s a Japanese squash and to me the flavor resembles a chestnut. Online I read hazelnut but I have to disagree. The texture is dry and creamy like a chestnut too. Apparently you can eat the skin but since I was making soup I didn’t go down this route. I will say this squash was a serious pain to scoop the flesh out of once cooked. I was over it by the end! The skin was extremely delicate and tender so the spoon continually pierced through. Needless to say many bits of skin did make it into the dish. This squash variety has a grey-ish black tone to the skin and as they ripen in your pantry it changes to a deep orange color. In the picture below you can see both colors. I kept the soup simple letting the flavors of the squash shine. Squash, water, s&p, and vegetable base. Overall I did really enjoy the taste of this squash, but delicata still ranks #1.
Along with the meal I made a simple mushroom pasta. Nothing fancy. A mixed variety of local mushrooms sautéed with some chopped onion in olive oil; and adding to this baby spinach, rice pasta, and pecorino romano. Good eats!
- Black Futsu Squash, or any other variety
- 4-6 cups water
- 4-6 tsp Better Than Bouillon vegetable base
- Half, deseed, and bake squash in a 350° for 40 minutes or until tender.
- Once cool, scoop out flesh and puree with water using an immersion blender.
- Add vegetable base, s&p, and heat through.
- 1/2 lb shrooms, chopped
- onion, chopped
- olive oil
- baby spinach
- pecorino romano
- Put up a pot of water to cook pasta.
- Heat up some olive oil in a saucepan and add the onion. Cook for 3-5 minutes.
- Add shrooms, medium-high heat, and cook until just tender. Add spinach and wilt. Season with s&p.
- Toss in cooked pasta and serve with pecorino romano.