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Archive for October, 2008

stuffed acorn squash

I am recovering from the flu. After a long night of alternating chills and feverishness,  J made sure that I was well-supplied with medication, yogurt, chicken soup, and reading material before he went to work today. Snuggled up under bedcovers, with my reading material (the Thanksgiving issue of Gourmet) in hand, I am salivating at photos of roasted squash and pumpkin souffles. As my flu-starved tummy rumbles, I know that my road to recovery will be a short one.

Speaking of squash, a recent discovery of mine is the acorn squash. Available year-round, this winter squash tastes wonderful roasted. The texture and flavor of the flesh is reminiscent of the sweet potato, which I love. Its size also makes it great for stuffing, allowing for the creation of a customizable one-dish meal.

acorn squash 1

I have to confess that the makings of the stuffing were remnants of the fridge awaiting expiration — cooked short-grained rice, red bell pepper, and asparagus. I would like to try stuffing acorn squash with earthier ingredients like mushrooms, and perhaps a nuttier-tasting grain.

stuffed acorn squash

Roasted Acorn Squash

Preheat oven to 375 degrees.

Split smaller-sized acorn squash in half, de-seed.

Drizzle oil on baking sheet or baking dish. Place halved squash face down onto sheet or dish. Bake for 40 minutes or longer. Allow to cool for a bit at room temperature.

Enjoy on its own, or stuffed.

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