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Sunday, January 22, 2012

Stuff you squash!

Over the years I've grown fond of squash. It started with acorn squash years ago. I had never cooked it before, and one day saw a recipe for a PC Apple Maple sauce baked on acorn squash.  Intrigued, I went to the store bought the sauce and immediately recreated the very simple recipe. 


I've come a long way from relying on store bought sauces as the show stopper secret ingredient, but for some reason when it came to acorn squash I just couldn't seem to come up with any other way to cook it... until recently. 


Thanks to my Twitter and Facebook friend Mike Lieberman (Urban Organic Gardener), I have discovered an amazing way to nom-nom this really yummy squash.


Courtesy of Mike, I made this delish dish. After my first bite, I was hooked.  I made it twice that week.  I went on and on to friends about this sweet recipe I just discovered. Best of all, when you dig deep down in the veggie goodness, you hit warm gooey goat cheese. CHEESE people! 


For the recipe, click here.


I usually don't follow recipes, and staying true to that, I of course made some edits.
Here is what I did differently:
1. I used kale, it's what I had on hand.  I removed the leaves from the stem and chopped finely.
2. I didn't add tomatoes
3. Added chopped mushrooms and zucchini. I love their flavour and thought this would be a great addition to 'beef it up'.
4. Used A LOT of goat cheese.  I put some on the bottom, then the kale and veggie medley and topped it with more goat cheese Like Mike.  
5. Right out of the oven, I topped it off with some smoked sea salt, courtesy of my fellow foodie Ian Raine.  He makes some wicked home-smoked foodie treats. 


...and voila!




Those are organic pea shoots on the side.  They had a light cool flavour and added a pleasing texture and raw freshness to the dish.  You know, keeping it real.  


I hope you give this one a try.  This simple dish left me satisfied, full and really enjoying the finishing flavour on my palate.  It captured the sweet, the salty and a warm soft texture that is going in my good books fo sho.


Cheers!




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Round 2

So I'm back at blogging, but have decided to change gears a bit.  Round two is going to focus more on recipes.  Why?
I'm starting to feel like my Facebook page is food porn, and I really love having a central place to post recipes, share thoughts, and get inspired by others.

I hope you'll join me on this food journey that I'm about to take! Pin It now!