Sunday, October 30, 2011

Roasted Acorn Squash ala Wolfy

So I made this the other night as a practice run for Thanksgiving, and a few folks asked me for the recipe when I told them about it. Here it is, but know that I made this thing by "feel" and I have tried to apply measurements here, but you may want to add or delete ingredients or put more or less of some things in -- it really is a cornucopia, so have fun with it. And btw, you can make several of these in a large roasting pan, that's my plan for Turkey Day at least.

1 medium sized acorn squash
olive oil
6 strips of bacon, cut into one inch pieces
1 onion, chopped
1/4 cup raisins
1/2 cup diced apples
1/4 cup walnuts, chopped
1/4 cup green pepper, chopped
fresh rosemary to taste
red pepper flakes to taste
salt to taste
1/2 to 3/4 cup feta cheese
5 or so tablespoons of apricot preserves or plum chutney or chutney/marmalade of your liking

Preheat the oven to 375 degrees.

Cut the acorn squash in half, scoop out the seeds, and now cut the halves in half again, and place the four squash pieces meat side down in a baking dish that’s been smeared with two or three tablespoons of olive oil. Put in the oven for 30 minutes.

While the squash is cooking, in a saute pan cook the bacon til it’s soft and has rendered some fat, now add the onions, the raisins, the apples, the walnuts , the green pepper and the rosemary, and season with red pepper and salt. When everything is sauteed to a nice softness, take off the heat. If you want to be really decadent, add a tablespoon or two of butter.

Pull the squash out of the oven and turn them over so the meat faces up. Take your sauteed filling and spoon over the squash, do your best to fill the squash, but it’s okay the just smother the squash in the all the filling. Now crumble the feta cheese over the top and dollop (what a word!) the preserves or chutney over the top. Put the dish back in the oven and cook for about a half hour or til everything is bubbly and carmelized.

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