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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