You guys, I’m back from Boston, and I had more good times with the bestie than one is supposed to have on a “work” trip, I’m almost certain. We ate all the things (you should def skim Insty for the recap — ps, follow me! :)) and walked all the places (it’s normal to draw every comparison between Hogwarts and Harward, right?). We even cooked LIVE lobbies for the first time ever, and no one died (well…). But but but! They didn’t scream! So it was about 900 times less traumatic (for me) than I expected.
Also, when I say we cooked lobsters, I mean Mir and her boy cooked lobsters while I busied myself slathering too much bread with too much butter because duh.
Aaaand, I visited an H Mart for the first time and about lost my isht right then and there. Have you guys been? It’s like the AAA Five Diamond equivalent of schmancy Asian grocery stores. Liiiiike:
H Mart:Generic Asian Grocery::Sanrio Store: Stationary Shop
For real. Except everywhere you turn, there’s a new clinically packaged container of tiny fishies or the biggest daikon ever to ogle instead of a million fruit-shaped erasers to smell. I know you’re following this.
Anyway, good times were definitely had, and I’m already anticipating my next trip back there since we probably did/saw/ate about 1% of what there is to do/see/eat.
But first: SPAIN!
Yep, the momma and I are jet-planing it to Barcelona this weekend, and even though I’m wholly unprepared (haven’t packed! haven’t mapped! haven’t cracked into my bootleg copy of Rosetta Stone!), the anxiety is starting to melt into anticipation. From Barcelona, we’ll scoot up to San Sebastian for a few days before rounding things out with three nights in Madrid. So if you’ve got recommendations for all the must-dos in those three cities, bring ’em on! Kthanks.
Is it time to make the graceful transition to squaersh now?
Oh, how I love delicata squash. Let me count the ways:
- You don’t have to peel it!
- There’s minimal risk of losing a digit trying to hack it open.
- It’s already packed with all sorts of umami flavor, so you don’t have to spend much time sprucing things up around it. Kind of like that house guest that brings his own pillow and blanket and box of Total cereal everywhere he goes. Except in real life, that might be considered quirky (Doug, if you’re reading this, you’re officially quirky — sors. And yes, you guys. Total.) but in the cooking world, it’s kind of like a hall pass. But don’t worry, I’m gonna sheason the sheeeeeet out of it anyway. And it’ll be that. much. bettah.
Ok but did I mention you don’t have to peel it?
This recipe is so slappin’ simple you’re gonna pee your pants. Squash. Fry. Sauce. Rice. It’s totally unexpected, because who Asianifies delicata? (I’ll tell you who: someone who reads Steph’s post on honey-garlic eggplant and finds herself sans aubergine…) But it completely works in that winter-squash-likes-to-be-dressed-up-in-savory-sweet-clothing kind of way. Plus the skin gets a bit crispy, the flesh adopts the same tender texture as delicately tempura’d kabocha — and, I mean, anything saucy that begs for mounds of white rice is BFF material in my book. So yeah. Good move, Steph. I like it.
It also looks all kinds of pretty in these Heritage Collection bowls from Q Squared NYC that are cleverly disguised as your favorite ScandinAsian (see what I did there?) vintage dinnerware. Every time I bring out one of these pieces I pretend I’m chilling in Ina Garten’s barn with hydrangeas all up in my everything drinking Manhattans with Jeffrey while some who’s who Hamptons dude strings $11,000 of custom lighting in the garden for a dinner party of six.
Now that’s some dinnerware.
Talk to ya from Espana!
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- 1 medium delicata squash, halved, seeded and cut into ¼ inch slices
- neutral oil, for frying (I used this avocado oil)
- 3 cloves garlic, crushed
- 2 heaping T honey
- 1 T soy sauce (or wheat-free tamari if GF)
- ¼ tsp white miso paste (wheat-free if GF)
- ¼ tsp chile flakes
- furikake seasoning, to taste
- white rice for serving
- In a large skillet, heat enough oil to come about ¼" up the pan to 375F. While oil heats, prep squash and set a cooling rack over a cookie tray lined with paper towels.
- Fry squash in two batches, about 5 mins total or until golden brown, flipping pieces if needed to lightly color both sides. Gently remove squash with tongs or a spider and set squash aside on cooling rack to drain.
- When all squash is fried, drain oil from pan, reserving about a tsp. Lower heat to medium.
- Add garlic to hot oil and cook briefly until just barely colored; add honey, soy, miso and crushed red chile flakes and cook until sauce just begins to fiercely bubble.
- Turn off heat and gently toss squash in sticky sauce.
- Serve over white rice with furikake to taste. Enjoy!
OMGeezy. I love this recipe. And this post (LOBBIES). I’m going to totes eat these squashies on some baby greens instead of rice since I *gasp* don’t have a rice cooker in this Boston apt. yet. Beeeeyoooteeefull. I love anything with furikake shakings on it!
OMGeezy, thanks Mir Peezy. Furikake on all the things. (I just did your famous furikake + avocado = low carb avo maki this morning!)
That sauce! So sweet and sticky – squash suckin’ good! Also, so jelly of your trip to Spain! How cool! 🙂
And I shall allot you, Thee Grace of Earthy Feast, 5 hundred million points for squash suckin’. Nicely done.
Oh yes, this is just perfect. And I am so stinken excited for you and your trip! Document the crap out of it so I can live vicariously through you please.
I shall try my best, Alana! Thanks for all the fab recs — the belly list is growing by the minute!
OMG, I love H-Mart. There was one near my family’s home in MD, and then I moved to Cambridge, and there weren’t easily accessible ones. Then. . . rightttt before I moved to another H-Martless city, one opened. I got to enjoy it for like, 3 months. They’re the BEST. And, this recipe looks delectable.
I mean, I feel like there’s probably something VERY similar around these parts and I just haven’t stumbled upon it yet — but it was seriously a wonderland of pretty things! Do I smell a franchise opportunity knocking on our doors…? 😉
This looks amazing but all I can focus on is the fact that you’re going to Spain. Have fun! 🙂
Thanks Brittany! I’d love to say “I’ll come back with a full report!” but I am notoriously awful (and at the very best, slow) at recapping travel/fooding details here on the blog. I’ma try my best, though, by hook or by crook! (Probably totally misusing that phrase here given the fact I have 100% NO idea what it means.) 😉
I love the simplicity of just frying delicata squash, no oven and no tricky cutting. Which — I kind of need right now, I can’t risk another phalange. ALSO — SPAIN!!! That’s amazing. Have a blast, I can’t wait to hear about your adventures.
Yes, we need to protect you from any future digit maiming, Sherrie! If this is the answer, so be it. 🙂 Glad to be of help! (And Spain, ack! I’m still packing as we speak…whoops)
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Yes to miso, honey, and furikake! What would not taste good under all that?
You must go to Xampagneria in Barcelona! Really cute small bar mostly filled with old Spanish men wearing hats. For 2 euro (maybe more now) you get a glass of cava and a bocadillo. Closes early and gets packed but really great.
Thank you thank you thank you for the rec! Sounds like a gem. Adding it to the belly list immediately! 🙂
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What a stunning recipe! Lovely photos and it looks delicious 🙂
Thanks, Bec! Sometimes (ok, always…) simpler is better. 🙂
dood that honey-garlic eggplant recipe totally inspired me too! it’s so damn good. and yo delicata squash plus all of these seasonings?! there is no way in hell this is not the best thing ever. gonna go make this for dinner riiiiiight now.
I mean, Steph convinced me to get into the kitchen and fry — which says a lot. Her powers are many. 🙂 Hope you enjoy the delicata version!
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I have about 4 delicata squash sitting in my root cellar (jk-basement) leftover from the garden. I’m making this up imediatamente!!! Thanks!
I just got WAAAAAY too excited when I read root cellar. If I had a basement, I’d be referring to that thing as a root cellar all day long! Get after it, girl. Heck, make it x 4!! 🙂
So they had delicata at Trader Joe’s. And pre-cooked (Sous-Vide) pork belly and I only had udon and not white rice…
But sesame sriracha udon covered with fresh spinach and arugula, covered in honey-white miso delicata topped with crispy outside pork belly was momofuken delicious. And for some reason covered with fresh cracked rainbow pepper… You done banged uhhh reeang alright…
Momofuken delicious is right, Kevin! I’d eat udon noodles with just about anything, and the belly sounds AMAZING. Maybe with some pickly cukes next tyyyyyme? Sounds like you killed the mutha dead, man. Happy eating!