Delicata squash on the breakfast menu.
Sometimes you just have one of those groups that will put all their trust in you, no matter how weird something might seem.
This weekend was one of them. What a treat it was to serve a women’s group from a church in Troy. As I started meeting them, I realized, this was a group that would appreciate sweet potato bread pudding. So I served it again.
When preparing breakfast the next morning, I looked over at the boxes of delicata squash I bought from Mervin Byler’s farm in Minden and thought, “yes.” I was going to serve homefries or sweet potato homefries, but those squash were calling my name. They were halved, dusted with ground chilies, curry powder, salt and and brown sugar and roasted upside down. I quartered them just before serving.
Twenty women. Nineteen portions consumed. Not bad for squash at breakfast.