Tag Archives: acorn squash

Where are you

Acorn Squash Quinoaacorn_squash_quinoa

Happy Holidays!  A bit late but things have been a little insane around here. In non-food news, we had our first donor IVF cycle a week ago and will be finding out the results later this week/early next.  It’s amazing how in some ways time has flown since then but yet in other ways time has stopped – or in the very least is dragging on. I’ve spent a lot of time relaxing, and working on new recipes, but very little time in the kitchen. It hasn’t helped that my oven broke, but figuring out ways around it.   Primarily that means lots of stove top cooking and very few baked treats but that’s okay!  If anything it gives me a jump start on my New Years Resolution to cut back on sweets, but we’ll see how long that lasts.   Today’s recipe is actually one I made right before my transfer,  and one that I started working with at the start of fall.  Since my house is mostly a nut free zone, I have to find other ways of recreating nutty flavors, usually  in the form of sesame seeds.   However I’ve become slightly addicted to acorn squash – nutty and sweet and meaty all in one awesomely healthy gourd.  I’ve started adding it to everything to see what it does, and does not go with, and so far everything has worked!  This dish was one of those cabinet/fridge clearing exercises where a bunch of stuff had to go before it was too late – so into the pan it went!

Where are you

Serves 4

Ingredients

1 tbsp vegetable oil

1 tbsp yellow curry powder

2 cloves garlic, diced

1 mayan onion, diced

1 acorn squash, cubed and peeled

1/2 cup tri-color quinoa

1/2 cup red lentils

2 cups vegetable stock, low sodium

Instructions

  1. Heat the olive oil in a sauce pan over medium heat, add the spices and cook for one minute stirring frequently to prevent burning. Add the garlic and onion and toss well in the spices, then cook for 8 minutes, until the onion is soft.
  2. Add the squash and cook for 5 minutes, or until the squash starts to brown. Add the quinoa, toss in the oils and spices then pour in the vegetable stock.
  3. Bring to a boil, then cover, and turn heat to a simmer. Cook for 20 minutes, then stir and fluff the quinoa and remove from heat. Allow to sit for 5 minutes then Serve and Enjoy!
http://dancingveggies.com/2014/12/where-are-you.html

This dish was a creamy curry success – the acorn squash goes fantastically with the spices and the heat without becoming a mushy mess.   I served these with some sesame greens, as some habits are hard to break.

Come True

Acorn Squash with Dried Fruit

acorn_squash

When I saw the challenge for /r/52weeksofcooking was Native American – I was a bit nervous but not for any of the normal reasons.  Recently there has been some uproar on blogger “feedback” sites about the insensitivity of bloggers as it relates to other cultures/religions/practices with a focus on cultural approbation.  While I would hope that posting a recipe would not be considered cultural stealing,  I still paused to weigh if it would be worth being a potential target on one of those more venomous sites, especially after “yelpgate” a few weeks ago.   In the end I decided that sharing recipes should always be allowed, regardless of where (or where not) a person is from.  After all, everyone has to eat!

 

Acorn Squash with Dried Fruit

Serves 4-5

Ingredients

1 tbsp oil

3 cloves garlic, diced

1 vidalia onion, diced

1/2 tbsp fresh thyme

1 tbsp fresh rosemary

1 lb acorn squash, partially peeled and diced (reserve 1/4 cup of the seeds)

1 1/2 cups wild rice

3 cups vegetable stock (or water)

1/2 cup cranberries

1/4 cup golden raisins

Instructions

  1. Heat the oil in a large dutch oven over medium heat. Add the garlic, squash seeds, and onion and cook for 7 minutes before adding the herbs. Stir well and cook for a minute.
  2. Add the diced acorn squash and cook for 10 minutes, or until soft and shiny - stir frequently to prevent sticking.
  3. Add the wild rice, stir well and allow to soak up some of the liquid in the pan before adding the water/stock. Bring to a boil, then cover, and turn heat to low. Simmer for 20 minutes.
  4. Remove lid, stir, and add the cranberries along with the raisins. For a more "stewlike" option serve now - or wait 5 minutes and Serve!
http://dancingveggies.com/2014/10/come_true.html

 In the end,  it’s a balancing act – and I can only hope that this post strikes the right note as I would really like to avoid getting messages (again) about how I need to be hit by a truck.  I enjoyed this dish as is, while my cheese loving spouse adding some Parmesan Cheese to his.  I think in the future I’ll go full stew, instead of debating back and forth while making the dish.

I’m also sending this over to Simple and in Season, hosted by the always fabulous Ren Behan since Acorn Squash is in its prime right now – and there is something very fall-like when it comes to dried fruit treats.

Shark Under Water

Quinoa with Acorn Squash

Another new seasonal vegetable!  Acorn squash was once of the seasonal squashes I had always seen at the market, but since it’s normally right next to the butternut squash I would skip over it.  This time I went straight for it and grabbed a large white squash.  Typically I got for the mid-range options but since I had two recipes to try I knew I would need a bigger than normal baby.  Once I got home I split it down the middle, wrapping half and placing in the fridge for later in the week.  The other half was seeded, reserving the seeds for a tasty late-night snack as well as a topping for the quinoa.  I had debated how to cook the squash, before deciding to saute this half and bake the second half so that I could try out the two most popular methods.   The “base recipe” is one I have used many, many, many times with other gourds that way I could get a good comparison between the acorn squash and those I have had in the past.

Acorn Squash with Quinoa

Serves 3-4

Ingredients

3 tbsp EVOO

3 garlic cloves, minced

1/2 red onion, diced

1 tbsp paprika

1 tsp smoked paprika

1 tsp cumin

1 1/2 lb acorn squash, cubed

1 1/2 cups quinoa, well washed

2 cups vegetable stock

1 cup water

greek yogurt (optional)

Instructions

  1. Heat the olive oil in a large saucepan over medium heat. Add the spices, stir and cook for 30seconds before adding the garlic and onion. Cook for 5minutes before adding the squash and cook for an additional 7-10 minutes. The squash should be tender with glossy flesh.
  2. Add the quino, vegetable stock, and water then turn heat to high and bring to a boil. Stir, cover, and turn heat to low. Allow to simmer for 20minutes then fluff the quinoa and Serve! I topped mine with greek yogurt but sour cream or nothing would also work.
http://dancingveggies.com/2012/10/shark-under-water.html

I wasn’t impressed with how well the squash didn’t stand up to the recipe, but the taste was still amazing which is what really matters.  At the last moment I decided to top it with some Greek Yogurt, just to see what it would do and I really enjoyed the creaminess it added to the dish.  As a bonus there is also a coupon on the linked website, so great excuse to give it a try if you haven’t! (btw this company has no idea who I am, just noticed the coupon offer when I went to find a link to the brand I used)

For the seeds after making sure they were dry and clean, I coated them in olive oil and tossed them in a mixture of paprika, cayenne powder, and salt and then sauted them in EVOO.  I cooked them until they were a nice golden brown shade, stirring frequently to prevent popping and burning.