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.
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
