Here is the Acorn Squash I Made....

I recently came upon a stuffed acorn squash recipe that I just had to try. I collect so many recipes and the recipe is so old, I don't even know where it came from. It was such a very easy recipe.  Last year all I had was butternut squash, and pumpkin, can't forget to try some acorn squash to cook on its own. My Mother would could a filled acorn squash for me when I lived at home.


AUTUMN SQUASH BAKE 4 Servings
Cut 2 Acorn squash (about ¾ pound each) in half. Remove seeds and fiber.
Place cut side down in baking pan with 1/4 inch of water in bottom. Bake in a 350°F oven 45 to 50 minutes, or until squash is tender and can  be pierced with a fork.
Meanwhile, combine ¼ cup Butter or margarine, ½ cup Dried tart cherries, 3 tablespoons brown sugar and ½ teaspoon Ground cinnamon. Heat on top of stove or in microwave oven until butter melts.
Fill center of each squash half with equal amount of cherry mixture. Mix some of the cooked squash with the cherry filling.
Serve immediately or eat one and put the rest in the refrigerator for later.

I found it quite a treat. A dinner in itself.

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Butternut Acorn Squash Bisque

I couldn't resist visiting this favorite. Butternut Squash soup is truly one of my favorites. In passing I came across a recipe that mixed acorn squash and butternut squash. Who can resist the flavors of autumn. This soup I put bought all the ingredients and literally just put the soup together. Although, after I made the soup I listened to The Splendid Table and heard more scrumptious items to put into the bisque.  My soup was very thick and creamy.

Butternut Acorn Squash Bisque
About 1 2 lb butternut squash, peeled, seeded and cut into 1 inch chunks
About 1  3/4 lb acorn squash, peeled, seeded and cut into 1 inch chunks
3 cups chicken stock
1 white onion, chopped
1 carrot, peeled and chopped
2 stalks celery, peeled and chopped with leaves
2 tablespoons extra virgin olive oil
1 clove garlic, chopped
3 teaspoons curry powder
salt and pepper to taste
1 cup almond milk
Place sauce pot on heat to warm over medium heat, and add olive oil to heat. Add celery, carrots, and white onion and saute until translucent. Add the garlic and brown slightly. then add the chicken stock and squash. Add the curry. Turn the heat down to low and cook for 20 minutes or until heated through. Once heated through, process the soup in a food processor until blended smooth, or blender, or with a hand blender.

I headed back to school like many of kids. I headed off to school online with Quinnipiac University. This is my first time heading to school online and I can say it is quite an adventure.

Quinnipiac University (Photo credit: Wikipedia)

Enjoy the soup,

My Pork Creation

Pork roast with a butternut squash crust #pork #butternut #squash #roast via caseygoduti

Have you ever had a moment of inspiration that turned itself into something totally amazing. That was what it was like for me, in the creation of the dish above. I literally created this dish at the grocery store, while thinking of the leftovers I wanted to use in the refrigerator.

This meal was made in two parts.

The first part was the butternut squash mixture, where I roasted the butternut squash, mashed it, and added ginger, Chinese 5-spice, Duck Sauce, Soy Sauce, celery and garlic.

"Let's see, I have half a butternut squash mash mixture I used for stuffing potstickers Asian style. What do I want to do with it?"

The only meat that came to mind to me was a pork loin.

Putting the pork loin in the pan, I poured sesame oil over the top and placed the butternut squash mixture on like a crust. I then stuck a thermometer into the pork and put it into a 350f  oven. I put 1/2 cup white wine into the button of the pan and cooked the pork until it reached 170F.

When it was done it was moist and juicy and a real treat.

It is not that often that I come up with such a creative meal. I was really proud of myself.

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Pacific Natural Foods Cashew Carrot Ginger Bisque

There is nothing more comforting than hot soup on a cold, wet day. I love to eat vegetable bisque as you can tell from the number of soups I have posted. You already know I am a big butternut squash fan. After enjoying the other soups by Pacific I had to try Cashew Carrot Ginger Bisque.

Here is the soup hot and out of the container. I actually enjoyed, it reminded me of the butternut bisque with the same consistency.

According to Pacific Natural Foods the Carrot Ginger Bisque is described as A perfect combination of savory & sweet, you're tastebuds will be asking for more.

Sweet notes of organic coconut, cashews and spices complement organic carrots, roasted garlic and ginger in this rich and hearty Organic Cashew Carrot Ginger Bisque that is brimming with flavor and aromas.

As you see from the nutritional info this soup only contains 130 calories per serving. If you haven't tried this soup yet, I suggest you do. I love the flavor.

I enjoy the classics. I recently started the novel Pinocchio by Carlo Collodi. My Grandmother always loved Pinocchio since the story originated from Italy, and I am of Italian descent. Collodi was born in Florence and worked as a journalist. He lived between 1826 and 1890.

Cover of Pinocchio

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Macaroni and Cheese and Butternut Squash

I am not a big macaroni and cheese fan. I realize this is a colonial favorite dating back to Thomas Jefferson, and there are a large number of families, including my own, who have Kraft Macaroni and Cheese sitting in their pantry. I am proud to say I am not one of those people.

Now if the dish has something like butternut squash in it, that to me is something worth trying.

Cucurbita moschata 'Butternut'. Original description: Courges butternut (Cucurbita moschata) Photo JH Mora, septembre 2005 (Photo credit: Wikipedia)

I went to Foxglove and Madison Cheese in Madison CT. They were very helpful. 

Katie Webster's Macaroni and Cheese and Butternut Squash

Makes 6 servings, 1 generous cup each. Active Time: 45 minutes. Total Time: 1 hour.
4 cups cubed butternut squash, about 1 ¼ pounds
2 cups whole-grain macaroni, 8 oz.
1 tablespoon plus 1 teaspoon canola oil, divided
2 shallots, chopped
3 cups low-fat milk, divided
⅓ cup all-purpose flour
2 teaspoons Dijon Mustard
1 teaspoon chopped fresh rosemary
¾ teaspoon salt
¼ teaspoon ground white pepper
6 ounces shredded Gruyere cheese, about 2 cups
3 tablespoons whole-wheat panko breadcrumbs, such as Ian’s
½ teaspoon paprika
Preheat oven to 400°F. Coat a 2 quart baking dish with cooking spray.
Meanwhile, bring several inches of water to a boil in a large saucepan fitted with a steamer attachment. Add squash and steam, covered, until very tender 8 to 12 minutes. Mash about half of the squash in a small bowl and set aside.
Bring a large pot of water to a boil and cook macaroni 2 minutes less than package instructions. Drain and set aside.
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add shallot, and cook, stirring often until softened and starting to brown, 1 to 3 minutes. Add 2 cups milk and bring to a simmer. Whisk the remaining 1 cup milk, mustard, rosemary, white pepper and the remaining ¾ teaspoon salt in a small bowl until smooth. Whisk the flour mixture into the simmering milk, whisking constantly. Continue to cook just until the mixture bubbles and thickens. Remove from the heat.
Whisk the Gruyere cheese into the thickened milk mixture until it is melted. Add the mashed squash and whisk until combined. Stir in the macaroni and the remaining squash. Transfer to the prepared casserole dish.
Mix breadcrumbs with the remaining 1 teaspoon oil. Add the paprika and stir until evenly moist and bright orange. Sprinkle over the macaroni. Transfer to the oven and bake until bubbling hot and browned on top, 10 to 15 minutes. Let cool at least 10 minutes before serving.
Calories: 401. Fat: 15g. Sat Fat: 6 g. Protein: 19g. Fiber: 6g. Sodium: 499mg.

Fresh out of the oven

This recipe gives you a good reason to give Macaroni and Cheese. The best macaroni and cheese you can have is macaroni and cheese with butternut squash.

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