Fall Squash

emily — Thu, 15 Oct 2009 08:26:59 +0000

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

Crows in the Kitchen » eggs

Fall Squash