January 19, 2012
Roasted acorn squash and apple salad Total time: 1 hour Servings: 4 Note: Adapted from Susan Dumeyer and David Sundeen of Windrose Farm. They use white acorn squash; you can substitute regular acorn or even delicata squash. Arugula can be substituted for the spicy mustard greens, and another firm white cheese (such as manchego) can be substituted for the Rinconada Tomme. 1 medium to large acorn squash, seeded and cut into wedges Cooking oil Salt and pepper to taste 1/4 cup Banyuls vinegar 3/4 cup grapeseed oil 2 large tart apples, such as White Pearmain or Hauer Pippin Splash of lemon juice 1 pound mixed spicy baby mustard greens, such as Golden Frill, Red Streak or Suehlihung 1/2 cup toasted hazelnuts, roughly chopped 1/4 pound Rinconada Tomme cheese 1. Heat the oven to 425 degrees.
November 18, 2009
Stuffed acorn squash Note: This recipe is adapted from "Cooking From Quilt Country" by Marcia Adams. She says some families enrich the stuffing with some chopped ham. Total time: About 2 hours Servings: 4 to 6 2 acorn squash 1 tablespoon oil 1 cup chopped onion 2 tablespoons minced parsley 1 slice dense textured brown bread 2 tablespoons butter, melted ...
November 20, 2002 |
ON my Thanksgiving table we usually have dishes that come from all over the United States, from Wapakoneta, Ohio, to Montgomery, Ala. Add it all up and you've probably got something like the definitive California spread. After all, almost half of all of us come from someplace else (according to the 2000 census, 22.5% were born in other states and 26.2% in other countries). Those food traditions are important. They are the things we've carried with us.
November 15, 2000 |
I'm a sucker for winter squash. One look at the beautiful kabocha, buttercup, delicata and acorn squashes at the farmers market and I think about soups, stews or roasted wedges of squash. And leftover roasted squash can be turned into something good, such as this soup. Acorn squash baked with Bourbon is an old favorite of mine. To serve and have enough left over to make soup, start with two 2-pound acorn squashes. Cut each squash into 8 wedges and remove the seeds and stringy pulp.
October 22, 1997 |
Soups made with root vegetables, stews simmered until the meat is fork tender, smothered pork chops and rich pies made with apples are some of the dishes I love to serve when entertaining in the fall. When I recently filled my shopping cart with ingredients inspired by the season--dark green acorn squash tinged with orange, a package of dried wild mushrooms and a bunch of fresh rosemary--plus some Italian Arborio rice, risotto was the result.
September 24, 1997 |
Balsamic vinegar combined with nonfat chicken broth and thyme is a great flavor accent for acorn squash. And don't throw away the squash seeds--toasted, they add crunch to the smooth texture of the squash. To prepare seeds for toasting, put them in a strainer and rinse off any fibers and squash under cold running water. Pat them dry with paper towels, then scatter in a single layer on a baking sheet sprayed with nonstick olive oil cooking spray.