In Florida, when I was trying to grow a bunch of stuff for this project, I tried to grow acorn squash for this dish. I got a couple of squashes that we roughly the size of acorns, but that was it.
So I got to D.C., and the climate here is more amenable to the possibility of growing such things. But I didn't get them started in time, and kicked myself a bit for it.
"Hey, I got some acorn squash in my CSA this week, and I have no idea what to do with it," Jeremy told me. "You want it?"
And that is the story about how I acquired pristine, organic, local acorn squash for this dish.
This dish was pretty reminiscent of the Sweet Pea Flan, a dish for which I did grow the marquee ingredient, against the best wishes of Mother Nature. I probably liked the pea version better. It tasted definitively of peas, where as this one more-or-less hinted at acorn squash. It was good. It was just hard not to make the comparison.
Up next: ziti with cauliflower
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