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A couple nights ago Denis and I made ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
ellen_fremedon's yummy squash recipe, with a little phone assistance from her. We couldn't agree on whether to cut the squash in half (I was right, you do), and if so what way to cut it (Denis was right, lengthways.) We overcooked it a little because our oven runs hot so next time I think we will reduce the initial time in the oven, but otherwise it went well (nothing burnt) and is super yummy.
E.'s Yummy Squash Recipe
Bake two small acorn squashes upside-down, at 400 F. It would probably be a good idea to slice a bit out of the curve so that they'll sit flat when you flip them over, but I didn't think to do that. In any case, smear the insides and cut edges with a little butter before you put them on the baking sheet.
While they bake, saute one medium onion, three itty-bitty or two larger red or yellow sweet peppers (use several kinds), and two sausages, removed from their casings and broken up, in as much oil as you need to brown everything nicely. I used a chicken-and-spring-onion sausage, but it would work with just about any kind. (Tip for using precooked chicken sausage, since it doesn't break up nicely-- freeze, strip off the casing, and grate on a coarse grater.)
When the onions are tender, translucent, and brown at the edges, and the squashes are baked through (if not yet as tender as you'd like), remove the filling from heat and add salt, nutmeg, and about a quarter-cup of finely grated peccorino romano cheese and blend thoroughly. Remove the squashes from the oven and turn over. Beat one egg and pour it over the filling; toss quickly until combined and spoon immediately into the squashes. Heap the filling up in the middle if you need to. Return the squash to the oven for 15 minutes, until the cheese has melted together with the egg and the whole thing has set.
Makes four servings. Is yummy.
On Denis's intial trip to the grocery store he mistakenly bought butternut squash rather than acorn so now we have two butternut squash(es?) ready to be eaten. Any recipe or preparation suggestions?
Take 2 of Amelia and Denis's cooking class will be Thanksgiving. We are attempting to do a traditional meal (maybe with a few Croatian things thrown in) for the first time. Should be interesting.
ellen_fremedon's yummy squash recipe, with a little phone assistance from her. We couldn't agree on whether to cut the squash in half (I was right, you do), and if so what way to cut it (Denis was right, lengthways.) We overcooked it a little because our oven runs hot so next time I think we will reduce the initial time in the oven, but otherwise it went well (nothing burnt) and is super yummy. E.'s Yummy Squash Recipe
Bake two small acorn squashes upside-down, at 400 F. It would probably be a good idea to slice a bit out of the curve so that they'll sit flat when you flip them over, but I didn't think to do that. In any case, smear the insides and cut edges with a little butter before you put them on the baking sheet.
While they bake, saute one medium onion, three itty-bitty or two larger red or yellow sweet peppers (use several kinds), and two sausages, removed from their casings and broken up, in as much oil as you need to brown everything nicely. I used a chicken-and-spring-onion sausage, but it would work with just about any kind. (Tip for using precooked chicken sausage, since it doesn't break up nicely-- freeze, strip off the casing, and grate on a coarse grater.)
When the onions are tender, translucent, and brown at the edges, and the squashes are baked through (if not yet as tender as you'd like), remove the filling from heat and add salt, nutmeg, and about a quarter-cup of finely grated peccorino romano cheese and blend thoroughly. Remove the squashes from the oven and turn over. Beat one egg and pour it over the filling; toss quickly until combined and spoon immediately into the squashes. Heap the filling up in the middle if you need to. Return the squash to the oven for 15 minutes, until the cheese has melted together with the egg and the whole thing has set.
Makes four servings. Is yummy.
On Denis's intial trip to the grocery store he mistakenly bought butternut squash rather than acorn so now we have two butternut squash(es?) ready to be eaten. Any recipe or preparation suggestions?
Take 2 of Amelia and Denis's cooking class will be Thanksgiving. We are attempting to do a traditional meal (maybe with a few Croatian things thrown in) for the first time. Should be interesting.
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It's weird, though, because they do sell reasonably big roasting turkeys in stores here. Where are these mythical ovens that are actually large enough to cook them??