Episode 21: Acorn Squash

We've gotten a few of these acorn squashes from our farmer and decided it was time to cook them up. This recipe is really similar to the butternut squash recipe, but I think the two squashes taste different from each other. And that they deserved their own shows. My brother, who did not like the butternut squash, loved the acorn squash.
Ingredients:

1 Acorn squash
1 Tablespoon Butter
2 Tablespoon Brown Sugar
1/2 Teaspoon Cinnamon

Directions:

Preheat oven to 400°F.

Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Put butter, cinnamon and sugar in squash. Put it in a pan, cut side down. Add 1/2 cup of water. Bake for about 1 hour. Take squash from the oven. Turn back over and set in a bowl. Ladle out any "syrup" or drippings from the pan and stir them in with your squash. Enjoy as a snack or with dinner!

Episode 20: Basil-Walnut Pesto

All of our summer basil is starting to flower so it's time to use it up. We always let quite a bunch of it flower and go to seed, but we do like to use it too. This pesto is super delicious.Ingredients:

2 cups fresh basil leaves
1/3 cup olive oil
1/2 cup walnuts
2 small cloves garlic
1/2 cup grated parmesan cheese
2 tablespoons softened butter
1/2 teaspoon sea salt

Directions:

Place all ingredients in food processor or blender. We did them one at a time, starting with the walnuts, adding the oil last. (Chopping is fun.) Blend until thoroughly combined.

Just before serving, add 2 Tbsp of hot pasta water from cooked pasta and serve over pasta or spread on little toasts.

Episode 19: Baked Spiced Butternut Squash

It's squash season and our farmer has been giving us lots of squash to eat. Here's a yummy way to enjoy your squash with dinner or as a dessert!

Ingredients:

1 small butternut squash
melted butter
cinnamon sugar

Preparation:

Brush a pan with butter and heat oven to 350°.

Carefully cut each squash in half lengthwise (or have your friend karate chop it) and scoop out seeds and soft fibers with a spoon. Brush the inside of each squash with butter. Sprinkle with cinnamon sugar. Place squash halves, seasoned cut side down, in the prepared pan. Add 1/2 cup water to the pan. Bake for 1 hour or until the squash is tender. Serve halves immediately. Delicious!