• Fall Squash

    by emily • October 15, 2009 • Cheese, baking-savory, vegetarian • 0 Comments

    In the theme of seasonal posts, here is an interesting and delicious idea I came across the other day during my hunt for something tasty.

    I had some acorn squash, but no proteins to match them with. What is a girl to do? Normally I consider squash a nice side dish, but this night, I needed to make something more substantial. I came across this recipe in my hunt.  I had never visited that specific blog before, but the recipe came up on a simple Google search.  The pictures had me at first glance.* I didn’t have the milk or corn needed to make this exact thing, but I took the concept and ran with what I had. What resulted was cheesy goodness, with just enough protein to make it a meal.

    Egg Souffle in Acorn Squash

    2 Acorn squash halved with seeds removed

    2 eggs, beat

    2 T milk (it was all I had, but I’m sure more would be better)

    1/2 cup shredded chipotle cheddar cheese

    best mates, salt & pepper, to taste

    Heat oven to 375. Coat squash in a nice layer of grapeseed oil. Place cut side down on a baking dish. Beat the eggs, cheese, and S & P in a separate bowl. When the squash is almost fork-tender add the egg mixture to the squash, now balancing on the baking sheet cut side up. Bake until the egg mixture has risen. Place under the broiler to get a nice crisp. Serve over garlic-y rice.

    I served this with some Mexican-inspired quinqua, which was delicious on its own, but didn’t go so well with teh squash. I think a garlic spicy white rice would have been superb.

    *Side note: my camera is officially broken. No pictures in my posts until billy & I can sell/trade enough stuff to get a shinny new to us d-slr

    About emily

    The Story of Miz Emily

    Told by VBar

    Miz Emily, crow extraordinaire, hails originally from Connecticut and moved to Boston for college in 2004. She and Vbar met their first semester freshman year at Northeastern University and bonded immediately over their love of fresh food, the middle east and the likelihood that they will never get decently paying jobs. In the proceeding years, Emily lived first in the Mission Hill area of Boston before moving out to Jamaica Plain to roost. In the summer of 2008 Emily migrated west to San Francisco she still lives with her man Billy. Emily loves global travel and has spent time backpacking around Europe as well as in Turkey and Brazil.

    Emily’s cooking style can be described as clean, natural and adventurous. Never one to back down from a challenge, can-not-do is not a phrase in her pantry. A master of substitutions, she rarely follows a recipe exactly, often with deliciously innovative results.  Always one to be inspired by her surroundings, she enjoys shopping for new and inexpensive ingredients in farmers markets and ethnocentric neighborhoods, in particular Chinatown. Emily’s meals are strongly tied to the seasons particularly since she is lucky enough to have access to fresh California produce. Emily’s strong caw and yummy mowables make her a truly upstanding west-coast representative for the Crows.

    http://crowsinthekitchen.com

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