Feeds:
Posts
Comments

Posts Tagged ‘squash recipes’

Things that are stuffed:

Me, after a weekend spent eating my way through Portland, Maine.  H and I got a lot of quizzical looks when we announced we were headed there for a weekend away, but for real, the place is a goldmine of adorable shops and to DIE for food.   It’s so New Englandy and charming that not even a freak October snowstorm could hinder our enjoyment.  Portland, Maine: who knew? Well–a lot of people, as it turns out.  We waited for an hour for a table at Fore Street ( http://www.forestreet.biz/) on Saturday night. It was worth it.

My closet, after a whirlwind side-trip to the L.L Bean flagship store and surrounding outlets in Freeport, ME.  I have four words for you: Fleece-Lined Flannel Shirt.  Yes, such a magical thing does exist.  And is now in my possession.  Relatedly–things that are no longer stuffed:  my wallet.  Ouch.

My brain, full of wedding-related things. Which is partially why I so rarely post these days.  And also why H generally wants to duct-tape my mouth shut on a daily basis.

The acorn squash that has been sitting on my counter for a week.  Last night I finally got around to doing something with said squash, and after some internet browsing I decided I was going to use the box of Israeli couscous that I had bought on a “let’s buy exotic items!” whim at the grocery store and make myself a Stuffed Squash.  Moroccan Style (and by that i mean, with curry powder).

Moroccan Style Stuffed Acorn Squash

Don't worry--Soon, I'll have an iPhone 4S to take better pictures with

You’ll Need:

  • 1 big Acorn Squash
  • 1 cup of Israeli Couscous or “Pearled” Couscous
  • Approximately 1.5-1.75 cups of stock or water (I used beef stock, whatever you have on-hand)
  • 1 package of Sage Sausage, casing removed
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 3-4 Carrots, finely chopped
  • 1 apple, peeled, cored, and chopped
  • 1 handful of sliced almonds (optional)
  • 2 teaspoons Curry Powder (or more/less depending on your taste)

To Do:

  • Preheat oven to 425. Cut squash in half, scooping out the seeds/stringy part.  Slice off a small part of the outside of the squash so it will sit flat and bowl-like.
  • Sprinkle inside of squash with EVOO and a little bit of brown sugar
  • Bake, face-down, for 30 minutes, until just slightly soft (you’ll be putting it back into the oven for a second time, so it doesn’t need to be totally done)
  • While squash is baking, prepare the couscous: combine water/stock and couscous in a pot and bring to a simmer, then cook 8 minutes, or until soft.  If it starts to get sticky, add some EVOO and stir.
  • While couscous is cooking, cook sausage in a large pan, breaking up into small pieces.  When done, remove sausage and set aside.  Drain excess grease.
  • In the same pan, saute onions and garlic with some EVOO until soft
  • Add carrots, apple, and curry powder, stirring to mix evenly
  • When carrots & apples  have softened a bit (you might need to cover the pan for a couple of minutes), add sausage and couscous back to pan, stirring to combine and adding more curry powder, salt and pepper to taste.
  • Throw in a handful of almonds for some crunch. Remove stuffing from heat.
  • Remove squash from oven and let cool a little, then flip over and fill with stuffing (I filled it to overflowing, and still had leftover stuffing…which is quite tasty on it’s own, btw).
  • Return stuffed squash to oven and cook an additional 5-7 minutes, until sizzling.
  • Remove from oven, let cool, feast!

 

 

Advertisements

Read Full Post »

Alliteration, yay!  I know it’s been awhile (I think I say that every post and I’m sure that’s obnoxious, sorry), but I”ve been busy busy busy.  Actually, this weekend is the first weekend in September that I’ve been home, with absolutely nothing on the agenda.

That, combined with the incoming cooler weather (THANK JESUS), has put me into fall food mode, big time.  Faced with an abundance of happy root veggies in my CSA delivery this week, I did what any slightly insane home cook would do. I made soup. And while I know a pot of soup might not be a ‘feast’ to some people, this orange, velvety, creamy and healthy (mostly!) concoction hit the spot.

Disclaimer: there was so much winging it happening as I made this.  I literally was digging through my fridge for things to use up.  Thankfully, the results were top-notch.  Not to toot my own horn or anything (TOOT).

Butternut Squash (& Friends) Soup

You’ll Need (serves 4)

  • 1 small butternut squash
  • 1/2 a medium onion, sliced
  • 2-3 small sweet potatoes (I had CSA sweet potatoes, which are extra-small. I used 4.)
  • 4 carrots
  • 1-2 cloves of garlic
  • 1 apple, peeled, cored, cut into slices
  • Veggie/Chicken Stock, or water
  • Cayenne Pepper
  • Sour Cream (optional, but you should know by now that Dairy is NEVER optional for me)
  • Extra Virgin Olive Oil for drizzling
  • 2 pats of butter

To Do:

  • Peel sweet potatoes and carrots and half the squash, scooping out the seeds
  • On a baking sheet, toss slices of apple, onion, potatoes, carrots, and garlic clove (you can leave the skin on) together with S&P and a healthy drizzle of EVOO
  • On the same sheet place halved squash face down, with pats of butter under each half
  • Bake at 425 degrees for approximately 35 minutes, or until veggies are soft & carmelized.
  • Scoop out squash and cut veggies into smaller chunks,  dump into a soup pot (squeeze the roasted garlic out of its skin before adding)
  • Over low heat, add stock or water until veggies are almost covered
  • Using an immersion blender (if you don’t own one, go buy one, right now. They are cheap and AMAZING.) whizz veggies and stock together until all chunks are gone & soupiness is achieved.
  • Continue adding stock/water and whizzing until you get your preferred soup consistency.
  • Add a shake of Cayenne pepper (how much is up to you, but the heat balances out the sweetness of this soup)
  • Add two spoonfuls of sour cream (or more! No judgement here)
  • Whiz once more for good measure, ladle into bowl, eat with crusty bread

I unfortunately didn’t remember to take photographic evidence of this soup, but it  is such a pretty autumny orange color. Imagine the beta-carotene in this puppy!  Off the charts.

Also, let me once again say: IMMERSION BLENDER. Here, this is the one I have. It comes in lots of pretty colors.

Cuisinart SmartStick Immersion Blender

Read Full Post »

%d bloggers like this: