Medieval Spiced Squash
“This evening they had supped on oxtail soup, summer greens tossed with pecans, grapes, red fennel, and crmbled cheese, hot crab pie, spiced squash, and quails drowned in butter. Each dish had come with its own wine. Lord Janos allowed that he had never eaten half so well.” (A Clash of Kings)
Modern Spiced Squash
Our Thoughts
Fantastically seasonal, this menu item was a must make for October. The medieval recipe yielded tender pumpkin cubes that tasted remarkably similar to butternut squash. The stock in which the squash was cooked imbued it with an interesting savoriness that we didn’t expect. This recipe will surely make us think twice the next time we pass over the sugar pumpkin as a singularly sweet component.
Our modern acorn squash is New England Autumn in a dish. The appearance of the squash itself screams Fall, and the flavorful sauce completes the package. Tender, sweet, and spicy, this recipe is one for the Thanksgiving table.