Acorn squash recipes

I’ve heard there is snow in some parts of the country and over 80* in others. That’s crazy to me! Here in Boston we are in full-on fall mode. That means pumpkins and roasted veggies and apples (although the apple season is almost over. It goes by so fast!). I think pumpkin is the first thing that people associate with fall. Well, at least I do. And I have a confession – I wasn’t always a huge fan. I’m not sure if we really ate pumpkin growing up and it just kind of tasted bland and mealy to me every time I tried it. Of course blogging (and blog reading) has opened my eyes to a lot of things. A lot of foods I’ve never heard of, a lot of ingredients I never cared for… done a little differently and a lot more intriguing. And so with seemingly every blogger’s obsession with pumpkin (and all kinds of squash for that matter) somehow I caught the bug. I am now officially obsessed too! The problem is that Adam hasn’t been brainwashed to the same extent (and by the way, thank you for the brainwashing… I am a very happy member of the clan 😉 ) and so I keep drooling over my screen, seeing delicious recipes with pumpkin, knowing that I will get to deal with “the face” even at the mention of dinner starring squash. And so I go on with my day, squash-less. (hehe, “squash-less” actually sounds really funny).

Last week Adam had plans to go out with his buddies and I happen to walk through a farmers market where acorn squash caught my eye. Hey, maybe I can make dinner just for myself with one of these little guys? I was all over that! So I did a quick search in my google reader (I save hundreds of recipes for nights exactly like this… and then maybe make 2 of them a year. Le sigh) and found Bridget’s recipe for autumn chowder. It starred butternut squash (I was sure acorn would be fine), sweet potatoes, yukon gold potatoes, corn and bacon and cheese for peet’s sake! I figured Adam could try it and if he didn’t like it, I’d be happy to freeze the leftovers and enjoy for them for random lunches and future lazy nights. But you know what? Adam LOVED it. There were so many delicious root veggies in this recipe that the squash played a very small part of the dish (I still loved having it there but I knew that Adam wouldn’t even be able to detect it). I omitted the onions, used 2 cups of light cheese, 1% milk and I wish I skipped the flour. It actually completely clumped up but not before adding a weird powdery texture throughout (the was plenty creamy and thick without it). This was hearty, cheesy, sweet and a little salty (from the bacon). I also added a bit of hot sauce to each bowl for a little extra kick. I can’t wait for my leftovers… not that we had much to freeze! :)






A recipe with squash that even a squash hater will love. Do you have any favorite recipes with “hidden” veggies?

Pretty food tastes better

Until dinner time, I’ve eaten kind of boring food – lots of leftovers and other “regulars.” I tried to make them look pretty and that definitely helped with the taste, but dinner was the ultimate feast for the eyes thanks to a housewarming gift from my sister (and her boyfriend). Let’s start with the highlight of today’s eats. Why save the best for last?! 😉

Things that make me happy – our new Le Creuset heart-shaped casserole!!!


This casserole dish just makes me smile 😀


Thankfully it wasn’t just pretty, it was also delicious! I followed this recipe from Cooking Light for butternut squash and parmesan bread pudding, but made a few modifications. I cut the recipe in half, omitted the onions and oil and instead sauteed some mushrooms and organic baby spinach covered with some oil spray, used skim milk instead of 1% and used 1+ week old ww baguette (I let it soak in the egg mixture while the butternut squash was roasting).


So delicious! I think the addition of mushrooms and baby spinach was genius – adds bulk, veggies and another dimension to the dish. Adam and I both loved this! :) If you make this, don’t omit the cheese – it’s definitely key!!


Other eats…


Banana oats with extra banana and crunchy Barney Butter


I was bored with the combo today. An extra little spoonfull of BB helped 😉



Oikos with pear slices, dried apricots and Kashi Autumn wheat for a snack


I <3 oikos!



An Asian combo: hot and sour soup + mystery tofu stir fry



I found the stir-fry in our freezer. I made it awhile ago – it was not labeled so I had no idea what I was about to eat.


Nothing too exciting but it did the job of filling me up.


Another little find – last white chocolate cranberry oatmeal cookie




I also ate some unpictured roasted almonds and nibbled on an old larabar which ended up in the trash. For some reason I was hungrier than normal today. Oh well :)

Do you believe that pretty food tastes better?

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