Nov 22, 2011
Today I spent no money. This morning I put my leftover oatmeal into a Tupperware for breakfast tomorrow. I had an egg sandwich for lunch. And in an effort to make the meager scraps of my student loans last til 2012, I decided against both going shopping and ordering takeout for dinner. The result, as you see below, was a totally off balance meal that gave me indigestion and a little bit of heartache about winter. But! Lots of leftover squash.
Poverty Potato Salad.
Boil three red potatoes in salted water. When easily pierced with a fork, drain and hack into medium pieces. Combine some leftover sour cream, minced garlic (I used too much and I’ve been feeling the consequences all evening), olive oil, lemon juice, and za’atar spice in a bowl. Mix with the potatoes. Consume. Regret not saving half for lunch tomorrow, because now you have a stomachache.
Cut the squash lengthwise. Try not to hurt yourself, especially if your knives (like mine) are enormous, yet inexplicably dull. Peel. Slice crosswise, about 1/2 inch thick. Lay in a baking pan coated with olive oil. Season (I used smoked paprika on half the squash, thyme on the other half, kosher salt on all of it) and drizzle with more oil. Roast at 390 if your oven only heats in weird 20 degree increments (like mine). Otherwise, go for 400.