You can’t let February pass by without making something with blood oranges! Although this recipe can be made with any type of orange, or a combination of oranges, the blood orange makes it truly gorgeous: contrasting well in color and flavor with a meaty mild, white fish, such as cod, sole or sea bass.
I missed most of Fall last year. Between training for a half marathon I didn’t end up completing, to getting 2 wisdom teeth pulled out (also see: uncompleted half marathon), to traveling for almost 8 weeks – it was a crazy few months there. I didn’t get to roast as many types of squash as I normally would. So when I was back to my home base around Christmas time, I was eager to get to it. But then things like a terrible viral throat infection and a move got in the way, and that pretty much brings us up to now.
Now, when most people are all squashed out. But not me!
When I was visiting Sri Lanka this past November, I had this really smooth, creamy Mixed Squash Soup which had the most wonderful citrus notes and fragrance (here’s an article where I went on and on about it), and I figured winter/fall time squashes and oranges do go together really well! But in our minds, they don’t coexist because of the seasons in which they are most popular. Enter February: the month where the squashes slowly start changing their outfits from brown to yellow and orange to green, and in come the Blood Oranges (just for a few weeks, sadly), ready to mingle with their sweet juices and ruby red flesh.