I know squash is more of a Winter thing. Even having officially greeted Spring, I still don’t care.
Plus it’s cold outside today. Plus it’s the only “starch” veg Andy can eat right now.
Comforting, warm, buttery, delicious…it’s for any day of the year, in my eyes. I mean, I believe in seasonal food. But most of the time I don’t.
There are more important things to be rigid about.
So this meal started with the dates and prunes in my pantry. Wait, wait! Don’t run away just cause I’ve mentioned prunes! The have a reputation for digestive “assistance”.. but they’re also just a humble dried plum:)
I mixed them in with the dates for a sweet gooey filling, to which I added crunchy roasted nuts. In my mind, walnuts sounded perfect but all I had in my kitchen were slivered almonds. It worked quite well! If they’re not already roasted, just pop them in the oven for about 10-15 min. Brings out their nuttiness.
Parmesan Date Stuffed Acorn Squash
2 Acorn Squash (sliced in half, baked at 400 for 40-45 min, face up brushed with olive oil, salt)
4 dates, chopped
4 prunes, chopped
1/2 cup roasted nuts, chopped, heaping
2/3 cup fine grated parmesan cheese (sub if needed, any sharp cheese is great, even feta!)
Mix the nuts into the gooey date/prunes, with an itty bitty pinch of salt.
Pack all 4 “cups” with the chewy nut combo, and top with cheese. Pop em back in the oven on BROIL for 2-3 minutes.
DO NOT WALK AWAY FROM A BROILING OVEN EVER LIKE EVER.
I’ve done this before.. it ended poorly. Just watch it like a hawk.
These were so good! I’m going to the market for more squash today:)
P.S. in case you weren’t sure, I don’t recommend eating the skin; but per Google, some people do!
Happy Weekending, everyone!
from my Tiny Kitchen,