Butternut squash is just one of those things that cannot taste bad. We roasted slices in Sarah’s oven, along with onion and some other stuff I can’t remember, and then topped it with a dressing of tahini and zatar and some other stuff I can’t remember. But we were both pleased how the consistency of the squash was perfect – not too mushy, not too crunchy. Small victories.
While making the squash, we were flipping through the bread bible and discussing past scone failures and triumphs (fig walnut scones… there’s no middle ground), and decided to make lemon scones. Which, sadly, were not nearly lemony enough for these two lemon aficionados, despite affixing some aesthetic slices of meyer lemon.