BRATTLEBORO — I only recently discovered casperita, a ghostly white pumpkin with a starchy texture and a not-quite-sweet taste. It's delicious, more like a plantain than a squash, and takes butter, garlic, and sage really well.
Casperita is also very difficult to peel, because it has a thick, crunchy skin. You can make peeling easier by poking a few holes in the pumpkin with a sharp knife and putting it in the oven for 10 minutes or so at 400 degrees. Let it cool, cut it in half, scoop out the seeds with a spoon, and slice the peel off.
This recipe also uses butternut squash, which is easier to peel than the casperita. I find the base of the squash, where the seeds are, terribly annoying and not worth the effort.
Pair this dish with pork and a green vegetable, or mix in some kale or spinach after cooking and toss with pasta. (The heat of the pasta will wilt the greens.)
Ghost pumpkins with squash and sage
1. Peel and slice into {1/8}- or {1/4}-inch slices.
¶2 casperita (ghost pumpkins)
¶2 butternut squash, small
Chop finely:
¶3 cloves garlic
¶1 bunch of fresh sage, leaves removed from stem
You can substitute about 10 dried, whole sage leaves, if you've got them; powdered (1–2 teaspoons) is fine, too.
2. Chop into small pieces:
¶3 tablespoons butter
Place on a baking sheet. (Metal is really essential for this browning process.) Add the garlic and sage leaves (or sprinkle the powdered sage).
Sprinkle well with:
¶1–2 teaspoons salt
Place the squash and pumpkins on the sheet in a single layer. Bake at 400 degrees for 15-20 minutes until the bottoms of the pieces of squash and pumpkin are well browned.
This recipe serves at least four as a side dish.