tamarinne: (smartie)
I commented to Rick last night, "I love cooking squash!  It comes with a snack inside [i.e. the seeds, which toast up quickly] to tide you over while you wait for it to cook!"

This is such a huge change for me I can't even properly express it.  "I love cooking squash"?  Two years ago, I never would have said those words.  Didn't like squash, didn't know how to cook it, wasn't sure I wanted to change either of those things.  So CSA as immersive vegetable therapy has been a win, at least for squash.  Maybe next year I'll get better at lettuce.

At any rate, last night I cut open an acorn squash, toasted the seeds for pre-supper snack (nom!) and then set the squash halves to bake.  Meanwhile I chopped up a few sausages and cooked them, chopped up some onions, shallots, garlic, bell pepper and kale and cooked them in some chicken broth until the kale was done, and chopped up a firm pear and sauteed it for a few minutes in a little butter.  Mixed all of that together, stuffed the squash with it, and put it back in the oven for a few minutes with a topping of grated parmesan cheese.  mm.  mmm.
tamarinne: (smartie)
I commented to Rick last night, "I love cooking squash!  It comes with a snack inside [i.e. the seeds, which toast up quickly] to tide you over while you wait for it to cook!"

This is such a huge change for me I can't even properly express it.  "I love cooking squash"?  Two years ago, I never would have said those words.  Didn't like squash, didn't know how to cook it, wasn't sure I wanted to change either of those things.  So CSA as immersive vegetable therapy has been a win, at least for squash.  Maybe next year I'll get better at lettuce.

At any rate, last night I cut open an acorn squash, toasted the seeds for pre-supper snack (nom!) and then set the squash halves to bake.  Meanwhile I chopped up a few sausages and cooked them, chopped up some onions, shallots, garlic, bell pepper and kale and cooked them in some chicken broth until the kale was done, and chopped up a firm pear and sauteed it for a few minutes in a little butter.  Mixed all of that together, stuffed the squash with it, and put it back in the oven for a few minutes with a topping of grated parmesan cheese.  mm.  mmm.
tamarinne: (Default)
Dinner last night was very satisfying.  I took a red kuri squash, quartered it, and cleaned the seeds.  The seeds (with some oil, salt, pepper, and a bit of spice blend) toasted while the oven was warming up (until they started popping).   While that was going on I rubbed two quarters of squash with olive oil, and sprinkled them with salt, pepper, smoked paprika, and some fresh sage.  The other two quarters were buttered and sprinkled with cinnamon, brown sugar, a little salt, and some walnuts. 

I baked the sqush quarters at 400 for about 45-50 minutes, until the squash was relaxed and happy.  We snacked on toasted squash seeds while we waited.  A few minutes before I took the squash out of the oven I put some shredded mozarella and cheddar cheese on top of the savory squash quarters. 

Appetizer, dinner and dessert: all from one squash!  Nom, nom, and again nom.  (Although I liked the dessert better once I'd drizzled a little maple syrup on it.  Rick's squash, however, did not last long enough for the maple syrup treatment.)
tamarinne: (Default)
Dinner last night was very satisfying.  I took a red kuri squash, quartered it, and cleaned the seeds.  The seeds (with some oil, salt, pepper, and a bit of spice blend) toasted while the oven was warming up (until they started popping).   While that was going on I rubbed two quarters of squash with olive oil, and sprinkled them with salt, pepper, smoked paprika, and some fresh sage.  The other two quarters were buttered and sprinkled with cinnamon, brown sugar, a little salt, and some walnuts. 

I baked the sqush quarters at 400 for about 45-50 minutes, until the squash was relaxed and happy.  We snacked on toasted squash seeds while we waited.  A few minutes before I took the squash out of the oven I put some shredded mozarella and cheddar cheese on top of the savory squash quarters. 

Appetizer, dinner and dessert: all from one squash!  Nom, nom, and again nom.  (Although I liked the dessert better once I'd drizzled a little maple syrup on it.  Rick's squash, however, did not last long enough for the maple syrup treatment.)

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tamarinne

April 2013

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