Last year around this time I wrote a few posts raving about sweet meat squash. I'm not sure if it's only grown locally or if it's available in other parts of the country. I've tried googling it with less than stellar results, what turns up are sweet recipes for meat. But nothing about the squash. The point is, I've already written about it, at lengths I believe, because it was the first squash I ever liked eating. I was opposed to squash as a kid. I loathed it. I refused to eat it. I even hated sweet potatoes (yes, even the marshmallow kind at Thanksgiving). Remembering how much I hated it as a child, made me skeptical to try it as an adult. But, for some reason sweet meat drew me in, maybe it was it's gorgeous deep orange colored meat, or pretty light blue skin. Once I tried it, I was hooked. I ended up using it in several dishes last year and found myself sad to see it go in the spring. Last night was my first time buying a hunk of it this year. I roasted small chunks in the oven with olive oil, rosemary and thyme. I then mixed most of the squash with some smart pasta, roasted red peppers, isnerios italian chicken sausage and pecorino. Really simple, but soul meltingly good. Now that mind sound a bit extreme, but it really was. The flavors and textures complimented each other perfectly. It was like a lovely waltz in my mouth! And we devoured every last bit.
In the morning I noticed there was about 1/4 cup of the roasted squash leftover. I busied myself with work, cleaning, and managing the etsy store (something I failed to while while we were living away from home). Before I knew it 7am became 11am and my stomach was clearly not happy about being empty. Since we haven't been home, we don't really have much food in the fridge. Some eggs, a box of english muffins, and a few leftover herbs from last night. So I devised a quick plan in my head, and what resulted was a seriously delicious, on the fly, quickie breakfast recipe. Plus, I managed to capture a lovely picture of it! I felt good, I'd accomplished a lot and managed to make an amazing little meal. So here's the recipe, and much like the dish itself, pulled together.
Recipe: Roasted Sweet Meat Squash Cake with a Poached Egg drizzled with Herb Cream served on an English Muffin (whew)
1/4 leftover squash
1/2 tablespoon butter
salt and pepper
1 tablespoon vinegar (to put into boiling water to poach egg)
1 tablespoon heavy creme
1 teaspoon each rosemary and thyme, chopped roughly
1 tablespoon of pecorino for sprinkling
1. Hand form squash into a patty (like a burger)
2. Heat butter in small saucepan over medium-high heat
3. Add patty to hot pan and fry for 2 minutes (or until brown and crispy) the flip and repeat
4. Meanwhile, boil a pot of water
5. Add vinegar to water
6. Crack egg and place into a coffee mug or shallow dish
7. Quickly dip and dump the egg into the water
8. Cover pot, and turn off heat, let egg sit for 3-5 minutes
(above is how I poach my eggs, it works for me every time, so I hope it will work for you too)
9. Toast english muffin and assemble (muffin, squash cake, poached egg)
10. Drizzle with herbed cream and sprinkle with pecorino
And viola! That's it!
It's super delicious, and would even make an impressive dish for brunch on the weekend!