A month of eating barbecue for the blog and endless series of food recalls had me loosely wondering if I might make a run at vegetarianism. But in the middle of deciding whether I could really live without another beef sandwich of Arthur Bryant's, I was presented with a recipe that ended any idle thoughts of retiring from my career as a carnivore.
Sausage-roasted squash. In the fine tradition of eggs cooked in bacon grease, Salon's Francis Lam has figured out what to do with all of the winter squash that is abundant and cheap in grocery stores right now.
Instead of olive oil, Lam has taken to cooking squash in sausage fat. And as a result:
The texture goes from moist and pleasant to silky, and the flavor deepens, dropping about an octave, which allows its high, vegetal sweetness to sing a little more.Lam is basically applying the principles of sausage gravy to cooking vegetables -- slowly rendering the sausage down to capture all the flavor of the drippings. It's a genius hack. And as a region known for biscuits and gravy, I'm glad to see the breakfast staple being taken in a whole new direction.