
Look, it says “mother” in kanji on the pie! I’m so awesome zzz
It recently came to my attention that I’m not the best at getting my mise en place when cooking (in the form of a poorly-planned fried rice—I thought it was still good, though I did forget the eggs entirely. Oops). And since I had a pretty elaborate menu planned for Mother’s Day, I figured I’d motivate myself to get my ish together by promising myself a blog post with pretty (???) photos afterward. So here you go.

Butternut squash spread (recipe at the end): roasted butternut squash (squash, kosher salt, black pepper, cayenne, paprika, evoo); cucumbers, thinly sliced and sprinkled with salt (later squeezed of moisture); onion, minced; hard-boiled eggs, yolks separated and whites minced.

Lemon chicken pasta (part 1): lemon pepper, black pepper, kosher salt; chicken breast, pounded thinner.
Sooort of loosely based off this recipe from Simply Recipes. Inspired by, more like.

Lemon chicken pasta (part 2): spaghetti; Argentinian reggianito,
grated; basil, shredded; heavy cream; lemons (later zested and
juiced); evoo and unsalted butter.
Based on this from Smitten Kitchen.

Tomato and corn pie: lemon juice; flour, baking soda, kosher salt; corn, coarsely chopped; tomatos, peeled pitted and chopped; cheddar, chopped; scallions, minced; butter, chopped and chilled; mayonnaise; milk.
Based on this,
also from Smitten.
And coffee, the most key of ingredients without which I would likely not have survived. Hooray for coffee!
And the boyfriend made the salad. Thanks boyfriend!
Butternut squash spread
Um so I’ve never written a recipe before, and I feel like this (and most recipes) are open to changes. I mean, when I first had it at my mom’s place courtesy of one of her work friends, it used acorn squash, not butternut … and it was more like a potato salad-type food, not a spread … and she used a microwave, not an oven (a microwave! I didn’t know I could do that). So. You know, do whatever. God this is why I should not write recipes.
Read for some KIND OF ARBITRARY DIRECTIONS? Let’s go!
You need:
- 1 butternut squash, scooped of its seeds*, peeled, and cut into 3/4″ cubes
- kosher salt
- black pepper
- extra virgin olive oil
- paprika (sort of optional)
- cayenne pepper (more optional)
- 2 cucumbers, preferably Persians or kirbys, thinly sliced
- 3 hard-boiled eggs, yolks separated and whites minced
- 1/4 cup onions (or about half of a small-to-medium-sized onion), minced
- Pre-heat oven to 375ºF. Toss butternut squash in a large bowl with a few pinches of salt, a couple grinds of black pepper, some shakes of cayenne pepper and paprika. You can add more later to taste after they’re roasted, so err on the light side if you’re not sure.
- Arrange the cut squash on a lined baking sheet, shake around a bit so the pieces are spread evenly. Roast in the oven for about 30 minutes, or until you can easily stick a chopstick into a piece. Or a toothpick, whatever.
- In a medium bowl, place cucumbers and sprinkle with a few pinches of salt. After about ten minutes, squeeze out the liquid from the
cucumbers. Repeat after another five minutes or so.
- Evacuate the squash into a large bowl and season if needed. Add egg yolks and cut through with a spoon or a fork until it comes
together but is still a bit chunky. Mix in egg whites, squeezed-out cucumbers, and onions. Chill in the fridge.
- Tastes awesome on crackers and baguettes, but also by itself.
* Butternut squash seeds, like most gourd-type squash seeds, are awesome roasted. Get rid of the stringy stuff, sprinkle some salt and pepper and evoo and roast in a lined baking sheet in the toaster oven at 350ºF (or thereabouts) until they start popping. SNACKS!!!