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Posts Tagged ‘acorn squash’

by Caitlin Saniga

Sunflower cards

The shape of this acorn squash slice reminded me of a sunflower. What other flowers could you make with an acorn squash stamp? Maybe daisies?


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by Caitlin Saniga

Wilted kale salad with acorn squash and almonds

Kale is a pretty sturdy green that keeps its frilly shape longer than other leafy greens tend to, so this salad, while slightly wilted, still has a bit of a bite to it, which I liked. Add the roasted acorn squash (peel on!), toasted almonds, balsamic vinaigrette, and Parmesan shavings (if you have some on hand), and this salad is a colorful, nutritious meal.

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by Sarah Steimer

I know we say the we love the flavors in many of our dishes, but I have to say that these are truly tastes that sing to me. Fall is my favorite season, especially for produce — plus I’m a sucker for Mexican food. You couldn’t make a more Sarah-centric meal, although I would accept challengers.

  • 1 chicken breast, poached and shredded/cubed
  • 1 poblano pepper, roasted, peeled and sliced
  • 1 acorn squash (try to find a small one)
  • 1 red onion, sliced about 1/4-inch thick
  • 2 teaspoons cumin
  • salt and pepper
  • 1 4-ounce log goat cheese
  • 4 soft corn tortillas, about 8 inches or so in diameter
  • 1/2 cup – 2/3 cup salsa verde (if you would like to make your own, try our recipe from last summer)

Cut the acorn squash in half and roast at 400 degrees, skin side down, for 40-50 minutes, or until the squash can be easily pierced with a fork.

You could do a lot of variations on these enchiladas. Shrimp or steak instead of chicken (or no meat at all for a vegetarian version). You could also go with a milder roasted bell pepper if poblanos are too spicy for your taste.

In the meantime, heat about a tablespoon of olive oil in a medium-sized sauté pan. Add the onions to the pan and cook until caramelized, occasionally de-glazing the pan with a little water when necessary. Set aside.

When the squash has cooked, scoop the flesh out of the skin and mash with the cumin, salt and pepper.

Set up an assembly line of ingredients to build the enchiladas. If your corn tortillas seem a bit dry and may break as you work with them, microwave them for a few seconds while covered with a moist paper towel.

Working down the center of the tortilla, layer a line of squash, onion, pepper, chicken and feta. Roll the enchilada up and place seam-side down in an 8-by-8-inch or 9-by-9-inch baking pan. Continue with the remaining ingredients so the four enchiladas fit snuggly in the pan.

The enchiladas may be refrigerated at this point if you are preparing them in advance!

By the way – BE CAREFUL when peeling/cutting poblanos. Mine were especially hot this time around and, four hours later, my fingers are still burning. Wear gloves when working with any hot pepper!

Before cooking, top the enchiladas with the salsa and sprinkle with any remaining goat cheese. Cook for about 20-25 minutes at 350 degrees.

Makes 2-4 servings.

Recipe adapted from: Brit + Co.

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by Sarah Steimer

This was my first attempt at risotto - the trick is to keep stirring constantly and insist to everyone that it's going to be really great.

  • 4 cups chicken or vegetable stock
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh sage, plus 6 small leaves
  • 1 pound (2 cups) squash, cut into 1/2-inch cubes – I went with an acorn squash
  • 1 cup plus 3 tablespoons risotto rice, such as arborio
  • 5 tablespoons finely grated Parmesan
  • 1/2 cup tangy blue cheese, such as Gorgonzola, broken into hazelnut-size pieces

Bring the stock to the boil in a pot and keep hot over a low heat. Heat the oil and half the butter in another pan. Add the onion and garlic, cooking over medium heat until soft, but not brown. Add the sage and squash, then sauté for 1 minute.

Add the rice and stir until all the grains are coated in oil and butter. Add a ladleful of hot stock and stir until all the stock has been absorbed before adding another. Continue like this until all the stock has been used, stirring constantly, until the rice is creamy and tender but still has a little bite.

Stir in the Parmesan, blue cheese and the rest of the butter. Season with salt and pepper. Finely shred the 6 sage leaves and stir most of them in. Spoon onto warm plates and serve scattered with the remaining sage.

Serves four.

Recipe adapted from: Delicious Magazine

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by Caitlin Saniga

Don't be afraid to eat the peel and all with this dish. The peel softens up in the roasting process, and that's where lots of nutrients are.

  • 1 2-pound acorn squash, halved, seeded and sliced 3/4-inch thick
  • 1 tablespoon olive oil
  • 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 8 little sprigs of fresh thyme
  • 1/2 cup grated Parmesan cheese

The amount of cheese on the squash is not enough in this photo. Add more cheese. Lots more cheese. You'll thank me later. 😉

Heat the oven to 400 degrees. On a rimmed baking sheet, lined with parchment paper, toss the squash in olive oil. Sprinkle salt and pepper over, flipping the squash to cover both sides. Sprinkle with thyme and Parmesan.

Roast the squash until golden brown and tender, 25 to 30 minutes.

Makes 4 servings.

Recipe adapted from: Real Simple

I made this as a side dish to Parmesan pasta with chicken and rosemary.

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