Tonight I got home early because it's my Professor Fitzy day, and was supposed to use the chicken breasts we mistakenly thawed and hastily cooked a few days ago when we thought we were thawing ground beef, and the zucchinis we bought last week, to make a healthy pasta dish from a recipe Chrissy found online. But when I went into the fridge, the zucchinis had turned into something like a bucket of grass clippings left out in the rain. So I had to think fast. Hm, we had an acorn squash we bought this weekend and planned to do something or other with (I just liked the idea of acorn squash for a December dinner and they were cheap at Da Jewel's).
That's even in spite of the fact that Fox News might hold me up for ridicule if I say I'm in favor of ACORN (squash).
So I did a search and hey presto, a fellow blogger here had a recipe where she roasted the acorn squash after cutting it into chunks, along with onion, so it all caramelized, and then added it to the pasta with tomatoes and cheese and chicken. What a concept. Roasting acorn squash with a bit of olive oil, salt and pepper and sage (!) and sliced onion makes a great combination. And it goes amazingly well with tomatoes and chicken. So hats off to Deborah at http://www.whatsinmykitchen.blogspot.com/ - her recipes are fun and a little unusual and her comments are funny. And she's married to a Professor too.
However, I agree with her that cutting and peeling an acorn squash is a challenging task. It's more like whittling. But at least you don't have baked squash with that awful melted wax in the pan. And the squash gets really sweet and soft with the onion. 450 degrees, 20-30 minutes, stir often. It got the house warm too, and boiling water for the penne pasta got the humidity up with the temperature outside bottoming our near zero and the sun sets at 3:30 as I ride the train home.
Here's her recipe: http://whatsinmykitchen.blogspot.com/2007/12/roasted-acorn-squash-pasta.html
Now I'll get back to grading Theories of Psychotherapy papers.
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