Yes, yes, I know. I promised you a post yesterday and I had every intention of waking up early on Friday and making a few photos and sharing a recipe, except I barely slept that night. Blame the full moon, the big mug o’ tea I had at two in the afternoon, I don’t know, but I just couldn’t sleep. Those nights make me grumpy and brain-dead the next day, and well, you can see how motivation and inspiration go out the proverbial window.
I think this delicious and oh-so-simple, perfectly autumnal squash recipe will make it up to you. It is good, really, stop you in your tracks, good. I pirated this recipe out of an impulse cookbook purchase a couple of weeks ago at Powell’s. I passively had my eye on the River Cottage cookbooks and found this little gem on the shelves. It was the only imported from England and bound in Italy (as opposed to China) copy and it was cheaper than the others refined for the States. Yes, it’s built for Brits, but that’s nothing a little iPhone conversion app can’t fix. Plus, it’s like a bit of armchair travel when reading cookbooks written for a different culture. Yes, I’d rather spend a few months in the UK, but, for now, I have cookbooks…and BBC :)
Stuffed Rosemary Acorn Squash
Adapted from River Cottage Every Day by Hugh Fearnley-Wittingstall
The original recipe calls for butternut squash, but feel free to use whatever squash catches your eye.
2 acorn squashes
1 garlic clove, minced
2 oz of butter, cubed
2 1/2 oz pumpkin seeds, lightly roasted
1/2 lb crumbly goat cheese, or blue cheese
2 teaspoons chopped rosemary
Sea salt and freshly ground pepper
Warm your oven to 375.
Wash the outside of your squash well and cut in half.
Scoop out and discard the seeds and stringy bits.
Place the squash in a roasting dish or on a baking sheet and evenly add the butter to the cavities.
Add the garlic and brush the squash with olive oil.
Season well with salt and pepper.
Bake in the oven for about 45-50 minutes until the meat is tender.
Remove from the oven and carefully scoop out most of the squash meat into a bowl. Be sure to get all the juicy, garlicky goodness.
Mash the squash just a bit with a fork and stir in all but a pinch of the rosemary, pumpkin seeds and goat cheese.
Spoon the mixture back into the squashes and sprinkle with the remaining rosemary, seeds and cheese.
Place the squash back in the oven and bake for another 15 minutes until the cheese is browning and bubbly.