Way back in September, when everyone else was picking apples, or pumpkins, or whatever else there is to pick, I was also enjoying the change in seasons. All of this “picking” sparked an idea that is not necessarily a new concept in the culinary world, but was a relatively new concept to me: “eating seasonally.”
This recipe is actually one that I made a few months ago, but I kind of got a little busy around November. Then things really got out of hand when I flipped the calendar to December.
So… bottom line: you’re just getting it now… In February.
Luckily though, because acorn squash is a winter squash—it’s still in season (barely)!
So, why am I trying to eat seasonally? The reasons are abundant!
Think of your bank account.
When food is in season, there’s an excess of the product. Grocery stores have too much of it, so they drop the price to entice people to buy more of it. I have to say this was one of the main reasons I decided to start seasonal cooking (and with my current culinary school endeavors—my wallet is thankful!).
Seasonal food is also so much healthier than food that’s eaten out of season. A lot of the nutrients that we get from produce deteriorates the longer it’s stored. Ever wonder why that apple looks so shiny? The wax put on it extends its shelf life! I think wax is great when I use a crayon to color with my niece, but I don’t necessarily want to ingest it!
And if I haven’t convinced you yet, seasonal food tastes better! Don’t believe me? Eat a tomato now and then try one again in July. Produce harvested out of season is usually picked when it’s under ripe. Tomatoes, for one example, can’t grow in colder climates. So that winter Roma you see at the Whole Foods on Broadway was more than likely grown in a land far far away (California), picked when it was under ripe, transported in a refrigerated truck to Manhattan, and then artificially ripened before being placed on the shelf for you to buy. All of which make it less flavorful.
Alright! Alright!
I’m stepping down off my soapbox. On to the recipe! Stuffed acorn squash! Yum!!
Yields: 4 svgs
Prep Time: 5 minutes | Cook Time: ~35 minutes | Total Time: 40 minutes
Ingredients:
2 acorn squash (I looked it up, yes that’s the plural of squash)
1 tbsp olive oil
4 cloves garlic, minced
1 medium onion, diced
4 mushrooms, diced (I prefer shitake)
1 tsp dried tarragon
1 tsp dried rosemary
3 cups baby spinach
1/3 cup farro
1 cup vegetable broth
1/4 cup walnuts, toasted then chopped
2 tbsp reduced fat goat cheese
1. Preheat oven to 425.
2. Cut acorn squash in ½ and scoop out seeds. Spray flesh side with nonstick spray (alternatively you can brush with a thin layer of olive oil). Place skin side up on baking sheet and bake at 425 X ~25 minutes, or until a fork can easily pierce the skin.
3. Meanwhile, combine broth and farro in a small pot. Bring to a boil. Reduce heat to low and cover. Simmer until most or all of the liquid has been absorbed ~25-30 minutes. Drain any excess liquid.
4. While farro and squash are cooking, heat garlic and oil in a pan. Add onions, mushrooms, tarragon, and rosemary. Sauté X ~2 minutes.
5. Add spinach to onion/mushroom mixture and sauté until wilted ~1 minute.
6. In separate pan, toast walnuts over low/medium heat until fragrant.
7. Add walnuts, cheese, and cooked farro to spinach/onion mixture and stir to combine.
8. Fill squash with vegetable stuffing and bake at 425 X ~10 minutes.
The Cook’s 2 Cents:
· The farro will more than likely be done prior to all of the liquid evaporating. Taste it around 25 minutes into cooking. It should be “al dente,” which simply means there’s a bite to the grain. It should be slightly firm but easy to bite into. Drain any excess liquid.
· I used to think toasting nuts was an excessive step. But believe me, Mel Torme knew what he was talking about when he was, “roasting chestnuts on an open fire.” It really does enhance the taste. It’s also super easy! You don’t even need any oil or spices. When toasting, the nuts will release their own natural oils, which is what intensifies their flavor. Simply heat a pan over medium heat. Add the nuts, shaking the pan occasionally. When the nuts have turned a few shades darker (not browned, just darker) and become fragrant they’re done (it usually only takes a couple of minutes). If you’re unsure what “fragrant” means, set aside one walnut to compare the smell of the toasted walnuts to (and then be sure to taste test the difference–you’ll be amazed!).
Nutrition Facts:
Serving Size: ½ squash
Servings Per Recipe: 4
Calories: 280 Fat: 11g Sodium: 231mg Carbs: 41g Fiber: 6g Sugars: 3g Protein: 9g
