When Pomegranate Steals the Show
When Pomegranate Steals the Show
Squash with pistachio gremolata -- bejeweled with the fall fruit
Editor’s Note: One of our favorite recipe developers and cooks, Holly Haines, is back on The Bittman Project and we’re absolutely thrilled. Expect to see her work here more often, in particular, her soothing videos and super photogenic dishes. You can find her on Instagram and get her books here.
I’ve been interning at an organic farm here in San Diego for the past couple of months. One of my goals this year has been to learn how to grow something more than sensitive houseplants (shoutout to my fiddle-leaf figs) and actually grow things I can eat. I also just want to be a better human and gain some understanding of how my food is produced and where it comes from. Farm work is hard work, but I thoroughly enjoy it. Also, every ear of organic corn should be $10 because the amount of labor involved deserves to be paid handsomely.
This week, we harvested squash: honeynut, delicata, and some kind of cross between a pumpkin and a delicata, because they grew next to each other and that’s what happens sometimes. Any combination of thin-skinned squashes will work for this recipe. Honestly, any squash will work but I choose the thin-skinned varieties because I can’t be bothered to peel them.
Read on for the recipe and a few short video for of how I prepare the squash and gremolata:
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