© 2004 Lynne Rossetto Kasper
Like most people, I've got my lazy spots, and squash is one of them. I love winter squash in just about every guise, but I just can't stand peeling it. With all the great kitchen gear I've got, I've never found a gizmo that makes removing the hard shell of a butternut squash easy - I think squash-peeling cooks should get hazardous-duty pay. You can be sure I was one of the first in line at the supermarket when peeled, ready-to-cook squash arrived.
In response to a listener's frantic email about how to get the Thanksgiving turkey and all the side dishes onto the table at the same time (with one oven and four burners), Lynne came to the rescue with advice and a do-ahead feast.
These reheat well and hold in the refrigerator 2 days. Taste for seasoning before reheating.
Fleshy outer escarole leaves, too tough for salad, make a delicious "what-is-this?" side dish. Slowly wilted, the sturdy leaves fall into gorgeous, satiny folds with a long, earthy, sweet flavor. Don't be tempted to use the pale escarole hearts—they usually turn brown and lack sweetness; save them for salads. Good with fish, poultry, pork, or beef.
Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001 by Sally Schneider..
Adapted from Lettuce in Your Kitchen by Chris Schlesinger and John Willoughby (William Morrow and Company, Inc., 1996). Copyright 1996 by Chris Schlesinger and John Willoughby.