Saturday, December 8

A-roasting we will go

Obtain an acorn squash or two from your local farmer's market or organic produce store and cut it in half. Take a moment to be amazed by the squash.

Scoop out the seeds with a spoon. Sprinkle with red onion, chopped garlic, fresh thyme leaves, salt and pepper. Drizzle with olive oil.

Place in a roasting pan and roast at 400F about 1 hour until almost cooked through.

In the meantime, scour your fridge for any left-over vegetables, nuts, dried fruit, grains and herbs. Chop everything into fairly small pieces.

Next, brown some ground pork, ground beef, spicy sausage, or even rehydrated textured vegetable protein in a fry-pan.

Remove meat once cooked through and sauté vegetables in the same pan until tender.

Add in browned meat, grains, dried fruit, nuts and herbs. Mix thoroughly.

Stuff into roasted squash and bake until squash is very tender, another 20-30 minutes.

Enjoy with a nice glass of white wine.

7 comments:

  1. husband here.. i didn't realize, but I ate the skin of that thing. I don't think I was supposed to. It was still great.

    ReplyDelete
  2. Hi, first time here.. you have great place for yourself here! Awesome pictures.. !!Will keep checking..!

    ReplyDelete
  3. dear husband: don't you know any better?

    dear kalva: thanks for your kind words, but it's mostly the acorn squash that's beautiful :)

    ReplyDelete
  4. -Don't eat the skin of the orange... unless you are putting the zest in something.
    -Don't eat potato skins -- except when they are new (now guess how "new" is new?)
    -don't eat tomato seeds
    -Eat butter, no eat margarine (but not with the dye), butter, no olive margarine... aaarrrrggh!
    -Watch out for BSE, but beef's good for you. Only well cooked. Rare. Irradiated.
    -Better stick to fish, unless it's filled with mercury
    -OK, veggies only then, but scrub em hard and cook 'em to mash. Wouldn't want to risk pesticides or cross contamination with salmonella.

    Anna, now that I think about it, you might want to give up cooking altogether and just call this site "Soylent Green Chili" ?!?

    That or just let Ian have his squash skin in peace ;)

    ReplyDelete
  5. that's very helpful - I'll pass these guidelines to Ian, although I'm not sure he knows what "zest" is :)

    ReplyDelete