Baked squash for now ... and later
Lunch can be more than a fast sandwich “al desko” or a takeout burger in the car.
The new cookbook Modern Lunch offers more than 100 lunch recipes from London blogger Allison Day (Appetite by Random House, $29.95).
Day is on a campaign to make the midday meal more fun and better for us. She packs her good-looking book with tips on how to improve lunch with recipes that could easily be called light meals and can be prepared ahead of time.
Take a weekend hour or two to plan lunches, perhaps chopping and slicing raw vegetables to refrigerate in water in covered containers.
Give hard-boiled eggs their own carton in the refrigerator.
Freeze naan or pita to use as a pizza crust for toppings you take to work, and then quickly bake the pizza on site.
Author of the blog Yummy Beet, Day includes symbols on each recipe telling whether it is make-ahead, reheatable, freezable, etc.
This recipe pairs well with a rustic sourdough bread and a simple side salad. Add crunch with chopped nuts or toasted coconut chips.
BAKED SQUASH
Serves: 4
1/4 cup (60 ml) unsalted butter
1 butternut, Hubbard or acorn squash, 2-3 lbs (1 to 1.5 kg), peeled, in 8 large pieces
1 onion, sliced
2 cloves garlic, sliced
1 red Thai chili, seeded, minced (see note)
1 tbsp (15 ml) minced fresh ginger root
6 oz (170 g) thickly sliced feta 1 tbsp (15 ml) honey
1/4 cup (60 ml) fresh coriander leaves
1. Preheat oven to 375 F (190 C). In a medium saucepan, heat butter over medium heat until golden brown, 5-8 minutes. Remove from heat and pour into a ceramic or glass baking dish, 9-by-13 inches (22-by-33 cm).
2. Immediately add squash, onion, garlic, chili and ginger, turning to coat ingredients with hot butter. Arrange squash pieces and add a slab of feta to each piece.
3. Bake in preheated oven for 35-45 minutes until squash is tender and feta is beginning to brown. Place under a preheated broiler for one minute, until feta turns golden brown.
4. To serve immediately, drizzle squash with honey, sprinkle with coriander and season with a little cayenne. Serve warm.
5. To serve later, cool and add honey, coriander and a little cayenne. Divide into servings and pack into containers.
6. Cover and refrigerate until you are ready to take it with you. Reheat and serve.
Note: Substitute the milder serrano chili or season to taste with cayenne or red pepper flakes.