Today’s Quote

Happy Feast Day St. Padre Pio.

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Roasted Squash In Balsamic Vinegar

Sundays are spent either reading or laboring in the kitchen. I heard mass at 6am so there is plenty of time to just relax and watch the monsoon rains create puddles in the street.  I always say, as long as it does not create flood, the rain is welcome.

Last week during our rare trips to Pasig market, Josef and I bought a whole head of squash, big enough at P40.00 a piece. I don’t know if squash are in season now because they are so cheap or it’s just that the price of vegetables in Pasig are way cheaper than those we normally buy  in our own place in Cainta. What to do! We’re done with a bit of pinakbet (that delish blend of different vegetables cooked with fish sauce and grilled bangus). I made a small tray of squash flan four days ago and yet, there  was about a third left of  the squash so I made this simple recipe combining 2 tablespoons of extra virgin olive oil,  1 1/2 tablespoons of balsamic vinegar, dash of salt and ground pepper for flavoring and about three cups of diced squash. It turned out quite flavorful. A perfect partner to the pork adobo I made yesterday.  Adobo is best eaten a day or two after, when it has absorbed the tartness of  the vinegar. It blends well with any dish.

You might say, “watch out, I am on a diet” because the adobo needs a lot of rice in the bargain but then you can indulge once in a while.

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