This is Henry talking, with a recipe that Richard taught me. I love it because it tastes fabulous, yet is simple enough for me to make. I also love its simplicity: it has only 3 ingredients, and no added flavorings or herbs. Almost all the “cooking” is done in the garden, so this recipe relies on the quality of the ingredients.
Ingredients to serve 2 people:
- 1 winter squash such as buttercup, kabocha, or delicata
- 2 eggs
- 1/2 cup olive oil
Instructions for Squash puree:
- Slice the squash in half and scoop out the seeds with a spoon. A melon-baller is a particularly handy implement for the purpose.
- Microwave the squash in a covered pyrex bowl for about 15 minutes. The covered bowl assures that the squash will steam as well as microwave.
- The flesh should be tender now–if not, microwave a bit more. Scoop out the flesh and put in a food processor. This is the hardest step, since it can be painstaking work to separate the tender squash flesh from the hard skin.
- Spin the squash flesh in the food processor together with 1/2 cup olive oil (more or less to taste). It might take 5-10 minutes to get the squash perfectly smooth.
- The squash puree will freeze nicely, or can be served right away. You can always heat it more in the microwave.
Instructions for poached eggs:
- Nothing exotic here. Bring a pot of water to the boil and then turn it down to the lowest heat. Add 2 eggs, and let them cook for 2 minutes. They should be cooked, but the yolks still soft.
- Spoon out the poached eggs with a slotted spoon onto 2 bowls of pureed squash. Serve immediately and enjoy. When you eat, the soft yolks will blend nicely with the squash, in a medley of yellowness. Yum!