In other news, I might move to Dallas. I am not happy about it. Joe is looking at a company down there for a job. I don’t know. We’ll see. But I can bet you their fall sucks. What the heck am I supposed to cook down there besides bbq (oh that could be good…). Do winter squash even grow? DO THE LEAVES EVEN CHANGE THERE. It’s just a hot, humid, flat wasteland. I’m too afraid to look back at my blog posts around the time of the Denver move. I think I didn’t want to leave Boston, either. I’m apparently inflexible. It’s hard to even get me to go out at night.
So, let’s not panic yet. Let’s try not to think of packing and figuring out what to do with the giant raised bed garden I built…or thinking of what to do with the poor cats. I’ll try to think of positives. Like, how maybe I won’t have a horrible metallic vinyl wallpapered kitchen! Maybe no wall to wall carpet! But oh, the weather. And the flatness. So sad.
More positives – the fall here feels like the most wonderful fall on earth ever. It’s cold at night. It’s either 70s during the day or cloudy and drizzly. It is wonderful. And I have my old lady grapevine wreath all decked out in its fake maple leaf garland finest. And a halloween flag out front of my house. The cat costumes have made their way upstairs from the basement, too. A pumpkin shirt with little pumpkin hat and pharaoh/Hatshepsut (depending on which kitty wears it).
I also went absolutely bonkers with buying winter squash in the past week or so. I need to start chugging through it. So that I can buy more. Because buying it at the farmers’ market is half the fun. Well, I was staring at my spaghetti squash and my “minighetti” squash wanting nothing but to not make some sort of mock spaghetti dish. And so, the only thing I could think of was a little cake. This is basically how I got through the heyday of zucchini season (which is still going even after I cut my plants back completely – they’re haunting me). I’d make little egg-y zucchini cakes for breakfast every morning. Sometimes with cornmeal if I felt real wild and crazy. Well, here is a nice fall version. It’s simple, easy, and a really good starting point for a ton of variations. I wanted to put crisped prosciutto on top. I forgot to get it at the grocery store. Story of my life.
spaghetti squash and caramelized onion cakes
ps, I made extra squash and onions, because it was Sunday and I like making extra stuff for the coming week.
1 spaghetti squash, halved, seeds removed
2 tablespoons fat, divided
2 onions, halved and thinly sliced
sea salt and freshly ground pepper
fat for pan-frying
1. Preheat oven to 350 degrees. Place squash cut side down on a baking sheet. Roast for 35 minutes.
2. Meanwhile, heat 1 tablespoon of fat in a heavy skillet over medium heat to get it started, then turn the pan down to low. Add the onions and sauté for a good 45 minutes.
3. When the squash is done and the onions are still caramelizing, scrape out the innards and place in a colander over a bowl. Press and/or squeeze the squash to remove some of the excess liquid. Don’t drive yourself nuts trying to get all of it.
4. When the onions are caramelized sufficiently, combine 1 cup of them with about 2 cups of the spaghetti squash, the other 1 tablespoon of your fat, about 1 teaspoon sea salt, pepper to taste, and the eggs.
5. Wipe out the pan you used for your onions, reheat on medium heat along with 1 tablespoon of fat. Drop about 1/4 cup sized dollops of the batter into the pan and cook for about 2 1/2 minutes per side, until nice and golden brown on each side and the egg cooked through. Continue to add in fat and dollops until you’ve got as many cakes as you want to eat.
6. Meanwhile, you can fry up some almonds like I did in a small pan to top the cakes with. Heat some oil up over medium heat and cook the almonds until they start to get a bit darker.
Other toppings would be that fried prosciutto I wanted, parsley, spiced yogurt, tons of stuff. Butter… You could go typical fall route with sage and a bit of nutmeg. I think making them sweet would be weird. Save that for puréed squash cakes, weirdo.