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As I get older, I can’t rally myself to get too worried about wrinkles and gray hair. No matter how hard I try to believe that youth equals beauty, I just think that women seem to get more beautiful as they get older. I can’t help it.
Landing squarely in my thirties, however, I realize that my anxieties around aging focus on the effects of that inevitable process on the attitude.
Ten years ago, I jumped on a motorcycle for the first time at the subtlest invitation. I traveled half way around the world alone because I felt like it. I felt like I could do anything.
Now, the world is still filled with possibility, but the scope has contracted. And although I do all I can to keep the world open, I find that I am settled in my ways. So, in the interest of my own youth preservation routine, I try to shake it up a little when I can, even if we’re just talking produce.
You can see where I’m going here, right? But I’m serious! When I try something new, it makes the world feel more open- it makes me feel like I’m not set in my ways. What a gift that is.
So last week, a friend of mine was visiting. She had a little stack of my cookbooks next to her, and she started talking about buttercup squash. I realized as we were talking that I had never in my life had buttercup squash, only because when it comes to winter squash I am totally set in my ways. We eat a lot of butternut squash, peppered by delicata and the occasional acorn or carnivale. My friend told me that buttercup was her absolute go-to squash that she had always eaten more than any other.
The other day, at the store, I held my first buttercup squash. I was surprised it had never turned my head before. It was obviously thrilled to be chosen, and it put on mascara in anticipation of our photo session. This is one photogenic squash.
Barbara Kafka told me to roast it up with chili oil, and I said yes. After her Greek Island potatoes, I will take that woman’s advice on anything.
And now, my settled ways have invited in a new vegetable. I am a woman who eats buttercup squash, especially roasted with chili oil.
Roasted Buttercup Squash with Chili Oil
adapted from Barbara Kafka, Vegetable Love
1 buttercup squash, halved lengthwise, seeds and membranes removed, each half cut into eight slices (you can also remove the skins at this point, and the slices will cook faster, but I left them on for looks)
4 tablespoons olive oil
1 1/2 teaspoons chili powder
3/4 teaspoon kosher salt
freshly ground black pepper
Place a rack in the center of the oven. Preheat the oven to 500 degrees.
Place the squash in a large rectangular roasting pan.
Combine the oil, chili powder, salt and pepper. Toss with the squash slices.
Roast for 5 minutes. Turn the slices over and roast for 5 minutes more. Turn over again and roast for another 10 minutes, or until completely tender.
Serve with polenta, and I think you will be very happy.
2 Comments
Almost all winter squash are very tasty in stir frys. I tend to combine with pork or chicken, chard or kale, and ginger.
Looks yummy. I’ll try the recipe with this Deem Sum joint’s chili oils:
http://www.yanksing.com/to-order/sauces.html