"Um. I'm not sure, I've never had one of these. It's just a squash."
No sh*t it's a squash, lady, but what is it? It frustrates me when people don't know what they're selling. Anyway, after some research online, I believe they are called scallop squash or patty pan squash. It's a summer squash and apparently you can find really tiny ones. But that's just in the summer unfortunately.
This turned out to be exquisite. I really should've been working on my Psychology practical or at least be attending my Maths lecture but I had no idea how long this dish would take. I only had a one hour lunch break, but it stretched out to be two hours and I missed my Maths lecture. It's ok, the result was amazing.
Prep and Cook time: < 1 hr Serves: 1 Suitable for: delicious procrastinations
Ingredients
1 scallop squash
6 chestnuts
1 small carrot, diced
2 sprigs of thyme
1 onion, finely chopped
2 tbsp raisins
1 piece of pumpernickel bread
a splash of white wine
2 tsp cinnamon
oil
1 knob of butter
Method
Cut the lid off of the scallop squash, like how you would to a carving pumpkin. Put on roasting tin along with chestnuts, carrots and thyme. Drizzle generously with oil roast in the oven at 200C for around 30 minutes until everything is tender. While the goodies are comfortably in the oven, heat a bit oil in a pan and throw in your onions. Let them slowly fry and caramelize over low heat for 20-30 minutes.
ssas
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