It’s squash season! Oh happy day. When it gets cold outside, there are a few foods that just seem Right. Chili is one of them. Squash is another. This is a pretty magical and versatile recipe, give it a shot!
Apple Stuffed Acorn Squash
- One acorn squash
- Half a cup of couscous or quinoa or rice (I used Israeli couscous for this recipe, but you may do what you please!)
- 1 Tbs. olive oil
- 1/8 cup diced onion
- 1 clove garlic, minced
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 apple, pealed and diced
- Chop your squash in half, scrape out the guts, and roast it upside down on a greased cookie sheet at 400 degrees for 25 minutes.
- While that’s happening, prepare half a cup of couscous (or quinoa, etc) according to the directions on the package.
- In another pan, add olive oil, onion and minced garlic.
- Once the onions are translucent, add prepared couscous, diced apple and spices. Stir until combined.
- Divvy stuffing mixture between the two halves of the squash. Roast for 15 more minutes.
This dish makes a great vegetarian entree for 2 or a vegetable side for 3 or 4 people.
Acorn squash seeds are super tasty when you toast them. Give it a shot!
Happy Friday-Eve, everyone!
About 3 months ago, I walked out my front door on an ordinary Friday morning, and was surprised to see a grill sitting on the sidewalk. A grill with a red bow on it. Since then, I’ve been grilling up a storm.
When I was in Iowa last weekend, I picked up some sweet corn. When in Iowa, right? I’ve had boiled sweet corn many times (and love it!), but, because of the new grill, thought I’d give grilled sweet corn a try.
Now, prepare yourself, there are two ways to grill sweet corn: in the husk or already husked. So, like any equal opportunity corn consumer, I tried it both ways. My conclusions:
- Already husked corn cooks quicker, but is more dry
- Corn in the husk takes a bit longer, but stays nice and moist and has a lovely smoked taste to it. It wins!
Grilled Sweet Corn
- Soak your ears of corn in a bowl of salt water for about an hour. Use 1 Tbs. of salt for every 2 cups of water.
- Lay the ears on the grill and rotate them periodically.
- They’re done when they have a slightly charred outside layer of husk all the way around the ear. This will take about 15-20 minutes.
Husk, slather with butter, and enjoy, preferably while sitting outside on your back porch and enjoying the summer evening.
I wanna know: What’s your favorite summer food? There is something about corn on the cob that just screams SUMMER to me!