It’s almost September. It’s been a long hot summer and my garden is looking scraggly.
I finally found some time to give it the attention it has been craving. I weeded, ripped out some dead things, cut some things back hoping for a fall revival, planted some new greens.
In my enthusiasm, I cut back what I thought was a dead branch of sage.
Turns out it was just leggy, because at the other end of the foot long branch were some happy new sage leaves.
The only squash plant that has produced anything in my garden this summer were a few volunteer compost bin butternut squash plants. When the squirrels were on their rampage to eat everything in sight just a few short weeks ago, they had gnawed through the vine, causing an unripe (green) squash to become unattached. I was not about to let them have it, so I brought it in and hoped to be able to do something with it. It actually did ripen sitting on my counter for a few weeks.
So, with the sage I hadn’t meant to cut back and the butternut squash that I hadn’t planted, I made our first fallish dinner the other night – Roasted Butternut Squash, Sage & Feta Pizza.
I peeled and diced the squash, tossed it with some sliced onions, salt, pepper & olive oil and popped it in the oven at 350 or until it was browning nicely. Probably close to an hour, but I tend to not keep an eye on the clock and just depend on things smelling right. Highly technical cooking skills in use there.
For the pizza, I prebaked a crust for about 5 minutes, then covered it lightly in olive oil. I had some jack cheese in the drawer, so a light sprinkle of that, spread the squash & onions on top of that, added some feta and the fresh sage leaves. I covered all of that in a light dusting of more jack cheese and then baked the whole thing until it was golden and well, looked right.
That’s a highly technical cooking term. Use it at your own risk.