I just got back from South Florida where I spent Thanksgiving with my family. I tacked a couple of days in Miami Beach on to the end of my trip. I was looking forward to checking out the Miami dining and cocktailing scene–as well as the swanky pool at my hotel. Instead, I contracted food poisoning and spent the next 36 hours checking out the pay-per-view selection and the marble-tiled bathroom floor. (While there a few suspects, my money is on the peel-and-eat shrimp.) When I did manage to drag myself to the balcony, this is what I gazed upon.
I made it through last night’s plane and taxi rides without incident, but still felt the need to sleep with a bucket next to the bed. I’m in that awkward stage of recovery when the thought of food nauseates me but so does an empty churning stomach. White toast, white rice, white pasta or Saltines would probably be advisable, but these are not things I keep around and going to the store seems unthinkable at the moment.
As luck would have it, I did have the ingredients below–all of which are easily digestible and/or possess restorative properties. The inspiration came from Blue Hill Yogurt, which is very popular with a certain one-year-old friend of mine.
Tahini-Squash Yogurt (aka Sophisticated Baby Food)
- 1 small delicata squash (I imagine butternut or any number of other winter squashes would work nicely.)
- 2 tablespoons tahini
- 2 tablespoons maple syrup
- 1 cup plain yogurt (I used goat, but any kind would do, so long as it has the good bacteria.)
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- pinch of salt
- Core, peel and slice the squash. Steam until tender.
- Puree the squash plus the rest of the ingredients in a food processor. You could get fancy and run this through a chinoise to remove any fibrous squash matter. It was all I could do to pour it into a bowl.