Good morning and happy Monday! The weekends go by so quickly, do they not? It was a fairly quiet weekend at the Delaney/Frost residence. Yesterday included a lot of typical activities including church, a few errands and a yoga class. Well, the yoga class was only for me. Scott and I have gone to yoga a few times together, but he was busy training a client on Sunday afternoon.
After a day of being out and about I decided to turn to one of my favorite squash recipes for dinner last night. Squash is so plentiful in the fall and there are so many great varieties to try. When it is in season, the prices are incredibly reasonable and it is easy to try different kinds without breaking the bank.Scott helped me out (and co-starred) in a little video that we put together to share our recipe. You can click below to check it out.
Savory Acorn Squash
I have found that squash has sort of become my new pasta. As a vegetarian for years, I subsisted on pasta for dinner almost every night. Now I enjoy squash as a main meal such as spaghetti squash or a side like acorn or butternut squash. It is incredibly good for you, and I also recommend it as a replacement for heavier carbs if you are looking for simple ways to clean up your diet.
Ironically one of the dishes we love was courtesy of Scott’s sister who always claims she is not a great cook. We love all of her recipes though, and this is no exception. The twist here is that the squash is savory, and not sweet. Most of the times people will flavor acorn squash with a sugary taste or maple flavor. Not in this recipe. Here we are talking garlic and spice.
Savory Acorn Squash
- 1 medium sized acorn squash
- Coconut oil (to coat the outside of the squash)
- 2 tablespoons of Kerrygold butter
- 2 cloves of garlic or 2 teaspoons of pre-chopped garlic
- 1/4 teaspoon of cayenne (red) pepper
- 1/2 teaspoon of ground tumeric
- Salt & pepper to taste
- 1/2 of an organic zucchini
- 1 cup of diced organic tomatoes
- Coconut oil (to sautee the zucchini and tomatoes)
- 1/4 cup organic and raw cashews
1. Pre-heat the oven to 425 degrees. Cut your squash in half.
2.Scoop out the seeds with a large spoon.
3. Melt 2 tbsp butter with 2 cloves of garlic (diced) or 2 teaspoons of organic pre-chopped garlic.
3. Rub outside of halved squash with coconut oil and the pour the melted buttre into each half of the squash & smear it all over.
4. Add Salt, Cumin (Tumeric) and a very light dusting of Red (Cayenne) Pepper.
6. Put Squash in to Bake for 40 mins at 425deg.
While the squash is baking, it is time to make the chutney filling. You will add the chutney to the squash AFTER baking.
7. Make Chutney
– Dice 1/2 of a zucchini
– Dice 1 cups of tomato
– Sautee in a pan
= To be added to Chutney AFTER sauteeing =
8. Dice or Smash/Chop ~ 1/cup of Raw Cashews
Add to Chutney after you take it off the heat
Add a little more Salt
= The Final Addition =
9. Add Chutney Mix into Baked Acorn Squash
Let me know if you decide to give the recipe a go!
Question of the Day: What is your favorite type of squash?
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