Squashed
Not long ago, we had a better-than-okay lunch at The Organic Cafe in Greenwich. It’s a funny little place, where all the tables and chairs are mismatched and very close together, but it is definitely vegetarian friendly, not stupidly priced and most importantly when doing a bit of Christmas shopping at Greenwich market: serving hot food.
I had the stuffed squash which was totally different than I imagined and yet just lovely. A butternut squash chopped in half, roasted and then filled with more roasted vegetables. I am prone to like anything that involves butternut squash, really, so it is perfectly logical for me to buy squash the next day when there are nice ones at a nice price, even though I had consumed a great deal of it not twenty-four hours earlier.
Today we finally got round to roasting that squash and assembled a different mix of vegetables to accompany it. Our verdict: theirs was prettier; this one tasted better. So I guess we’ll have to work on our presentation. We roasted an onion, a courgette and two parsnips along with the squash and added some black-eyed peas and chopped tomatoes and herbs. Hurrah for using the leftover Christmas vegetables! Once it was all put together (ish), I realised we have far too much cheese left from Christmas as well, so why not melt cheese over the top? Exactly.
I have to record for my (sometimes slightly stupid) self: this was way too much food for two people, and really could have made dinner for two plus a soup for two as the next day’s lunch. Perhaps next time I will think ahead. Perhaps.
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