Herb- Roasted Parmesan Acorn Squash
- 1 large acorn squash (or 2 small)
- 1/3 cup Parmesan cheese
- 2-3 Tbsp. fresh herbs or 1 tsp. dried (suggest: thyme, sage, rosemary, or oregano)
- 1 Tbsp. ghee, melted
- 1/2 tsp. garlic powder
- 1/4 tsp. sea salt + more to taste
- 1/8 tsp. black pepper
- Preheat oven to 400 degrees.
- Cut acorn squash in half and scoop out the seeds. Then slice each half into ½ inch slices.
- In a large bowl, combine all of the ingredients and toss to combine.
- Transfer to a large sheet pan.
- Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly brown.
Paula Dean's Gumbo
- 3 large boneless skinless chicken breast halves
- Salt and pepper
- 1/4 cup vegetable oil
- 1 pound smoked sausage, cut into 1/4-inch slices
- 1/2 cup all-purpose flour
- 5 tablespoons margarine
- 1 large onion, chopped
- 8 cloves garlic minced
- 1 green bell pepper, seeded and chopped
- 3 stalks celery chopped
- 1/4 cup Worcestershire sauce
- 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
- 4 cups hot water
- 5 beef bouillon cubes
- 1 (14-ounce can) stewed tomatoes with juice
- 2 cups frozen sliced okra
- 4 green onions, sliced, white and green parts
- 1/2 pound small shrimp, peeled, deveined and cooked
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
Acorn Squash Curry
- 2 tablespoons tamarind pulp
- 1 tablespoon grape seed oil
- 1 medium onion, minced
- 1 2-inch piece of ginger, minced
- 3 garlic cloves, minced
- 2 teaspoons ground coriander
- 1 teaspoon each: turmeric, cumin, fennel and cayenne
- 1 medium acorn squash, about 2 1/2 lbs. cubed (see notes)
- 1 – 14-ounce can of coconut milk
- 2 cups stock or water
- 1 teaspoon sea salt
- Optional garnishes: cilantro, lime, chilis, a sprinkle of cayenne, pumpkin seeds (bonus points if you roast the acorn squash seeds!)
- Place the tamarind pulp in a small bowl and pour in about a 1/4 cup of hot tap water. Squish it around with your fingers to loosen the tamarind, then set it aside while you cook the onions. When it is soft, remove all of the seeds. (see notes)
- Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft, about 3-4 minutes. Add the ginger and garlic and cook for 1 minute. Add the coriander, turmeric, cumin, fennel, and cayenne and let them toast for 1 minute.
- Add the acorn squash, coconut milk, stock or water, the soaked tamarind, and the sea salt to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer gently until the squash is soft, about 20 minutes.
- Mash a little of the squash with a fork or wooden spoon to thicken the curry. Serve with rice or cauliflower rice and any or all of the toppings.
Don’t worry about peeling the acorn squash. The skin softens when it cooks.
To roast the seeds, remove them from the membrane, toss them with a little oil and sea salt and roast in your oven at 350 for about 15-20 minutes.
Depending on the tamarind you buy, some will have lots of seeds and others none at all.