Ah, the many squash options once Autumn arrives, inspiring hearty earthy flavors and colors and aromas. I welcome the season with more than just an apple pie; I welcome it with the many ways of cooking with squash.
Here I have two lovely acorn squash - a favorite (second to butternut for me), a late yellow summer squash, and a yellow onion.
I got inspired looking at what vegetables I had in my fridge one evening, having not a clue what I would make myself for dinner as I hadn't eaten much for the earlier part of the day, and seeing these and some small eggplants that had been sitting for a bit, I decided I would try stuffed acorn squash!
(Full recipe available upon request)
So, chopping up the yellow squash, the onion, the eggplant into chunks and seasoning them with extra virgin olive oil, sea salt and pepper, red pepper, oregano, basil, thyme, and garlic, I piled it all into my four carved acorn halves and placed them in to bake.
I decided to make some baked tortellini with left-over mozzarella to go with it - discovering a kind of rustic italian garden theme - and so loaded up a dish with the pasta, cheese, fresh golden heirloom tomatoes, pasta sauce, and fresh basil.
The results were rather enjoyable, and certainly filling. There was a splendid spicy kick to the stuffed squash, which complimented the mild and creamy baked pasta. I had plenty left over for the following day too!
I love that.
Here I have two lovely acorn squash - a favorite (second to butternut for me), a late yellow summer squash, and a yellow onion.
I got inspired looking at what vegetables I had in my fridge one evening, having not a clue what I would make myself for dinner as I hadn't eaten much for the earlier part of the day, and seeing these and some small eggplants that had been sitting for a bit, I decided I would try stuffed acorn squash!
(Full recipe available upon request)
So, chopping up the yellow squash, the onion, the eggplant into chunks and seasoning them with extra virgin olive oil, sea salt and pepper, red pepper, oregano, basil, thyme, and garlic, I piled it all into my four carved acorn halves and placed them in to bake.
I decided to make some baked tortellini with left-over mozzarella to go with it - discovering a kind of rustic italian garden theme - and so loaded up a dish with the pasta, cheese, fresh golden heirloom tomatoes, pasta sauce, and fresh basil.
The results were rather enjoyable, and certainly filling. There was a splendid spicy kick to the stuffed squash, which complimented the mild and creamy baked pasta. I had plenty left over for the following day too!
I love that.
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| Caya 2011 |
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