Tuesday, November 8, 2011


It would appear that our faux-summer is officially over. we got like, a cumulative month of 70+ weather (maybe) and only like, 5 days where we cracked 80. I have only one thing to say to that: BOOOOOOOOOOOOOOOO! Seriously?! I feel gyped. but anyway....
Before Jared left for Europe, I had a chance to make a really great dinner, acorn squash with stuffed quinoa, and fortunately I was able to get the recipe down before I forgot it! so here it is:

Yellow acorn squash 
w/ quinoa& pear stuffing

1 acorn squash, I used a yellow
Maple syrup

Cut squash in half, scoop out seeds and smear soft butter all over the inside and then drizzle maple syrup over that.
Bake squash cut side down in a shallow pan (w/ a little water) in 400 deg oven for 30-45 min, or until you can pierce the rind w/ a fork but BEFORE the rind burns and collapses. Let cool.

Cook quinoa according to directions.

1 cup quinoa
Half a pear, chopped
Half a jalapeƱo, diced
1/4 cup chopped, toasted hazelnuts
2 med. Chantrelle mushrooms, chopped
A pinch or two (or smidgen, if you like) of the following:
Cardamom          Cinnamon
Powdered curry   Nutmeg
Pepper                Salt

Mix all this in a bowl, cover it, and set aside, or in the fridge 

Flip over the squash and spoon in stuffing. I usually kinda lean them against each other so I can mound up the quinoa. Press a pat of butter into the top. 

Put them back in the oven at 300 for another 10-15 min, then take them out and serve!


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