Bits & Pieces (Sat. Night Food Fight)

Posted on October 2, 2011 by lmsinca

Just kidding

I mentioned my garden this morning. One of my fall vegetables coming along quite nicely is acorn squash. Maybe you have them in your garden also. Here’s a great recipe.

Roasted Corn Pudding in Acorn Squash

1 small acorn squash (2lb.) cut in half lengthwise and seeded
1 TBS clarified butter or olive oil
1 cup milk (you can substitute coconut milk if you want)
1 egg plus 2 egg whites
1/2 cup fresh corn kernels
1/4 tsp anise seed, chopped (or curry paste if using coconut milk)
1/2 cup chopped scallions
1 pinch of freshly grated nutmeg
1/4 tsp of fine grain sea salt
1/2 cup grated white cheddar cheese

Preheat oven to 375

Rub orange flesh of each half squash with butter/oil. Place cut side up on a baking sheet. You may have to trim the bottom (green side) a little to get the squash to sit flat. Cover with foil and bake for about 40 minutes.

Combine the milk, eggs, corn, anise (or curry paste), 1/2 of the scallions, nutmeg and salt. Fill each squash with filling. There may be some left over so pour into ramekin and bake with squash. Continue baking squash, uncovered, for another 30 to 50 minutes or until tender. Remove from oven and set oven to broil. Sprinkle cheddar cheese on top of squash and broil until cheese is brown and bubbly. Add remaining scallions and serve.

Be creative and mix up the spices, parsley and cilantro both go well with the corn instead of the anise or curry. (lmsinca)

It looks like FairlingtonBlade and I are both obsessed with food today. I promise I’ll get back to politics manana. I have an interesting link that might surprise some of you regarding the move by BofA to charge monthly debit card fees. (lmsinca)

Hope you’re all enjoying your weekend.

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