I had seen a recipe in a cooking magazine where they sprinkled watercress leaves over the top of the dish. It made such a pretty presentation that I was certain I too would do this. I bought a bag of watercress with good intention. Forgot all about it until my weekly Saturday morning fridge cleanout.
Creating wonderful vinaigrettes or marinades is so easy when you have these beautiful ingredients to work with. I started with Peppercorn & Balsamic Poached Pears which yielded a wonderful balsamic reduction to use as the base for my vinaigrette.
Let me introduce you to the Cushaw Squash, pictured on the right. Thanks to the generosity of our wonderful new co-worker Cindy, several of us came home with one of these big beauties. What we were told is the cushaw is a wonderful alternative to pumpkin and is often used in pies. Never passing on free home grown produce, I picked the biggest one from the bushel that I could carry. And then I found it a place in one of my pantry baskets to sit tight until a recipe inspiration came to me. And so it sat….making friends and small talk with it’s cousin spaghetti, flirting a little with butternut while bragging about her superior sweetness, all the while keeping a watchful eye on the young acorns.