Acorn Squash Stuffed with Peppers and Leeks; Teavivre

With the spaghetti squash, butternut squash and acorn squash stacked in our cave we’re eating winter squash in some form almost every day…..

And will be for the rest of the year.

Sometimes we have it as a vegetable, sometimes it’s part of the main course and sometimes, like this, it’s a first course.

With small enough squashes this could also work as a side dish for your holiday table.

Acorn Squash Stuffed with Peppers and Leeks

Total time: 35 minutes

Ingredients:

  • 1 small acorn squash
  • 1/2 red bell pepper, chopped
  • 1 rib celery, chopped
  • 1 leek, chopped
  • 1/2 tsp chili powder
  • 2 tsp butter
  • 2 tsp olive oil
  • 2 tsp brown sugar
  • 1 tsp soy sauce
  • 2 tsp Balsamic vinegar
  • 2 tbs pumpkin seeds

Acorn Squash Stuffed with Peppers and Leeks

Instructions:

  • Cut squash in half, remove seeds.
  • Place cut-side down in a baking dish, bake for 25 minutes at 400F.
  • Heat butter and oil in a medium skillet.
  • Add vegetables and fry until tender.
  • Add chili powder, sugar, soy sauce and vinegar, stir well.
  • Keep warm until squash is ready.
  • When squash is ready, remove from oven. Divide vegetables and spoon into the squash
  • Sprinkle with pumpkin seeds.
  • Return to the oven and roast 5 minutes longer.

Print Recipe

Unlike some bloggers in the US I rarely get free stuff.

I get offers – cookbooks to review, products to evaluate, magazines to offer an opinion on….

But almost all of the offers disappear once I give them my address.

Usually I just never hear anything again. Occasionally, the person making the offer is polite enough to actually tell me that they won’t / can’t ship to France.

But sometimes I get lucky.

This time I was very lucky.

I love tea….  all types of tea.

When I got an email from Teavivre offering samples of some of their teas I jumped at the chance.

As they were shipping from China, I thought my living in France wouldn’t be a problem.

tea

It wasn’t. They very kindly sent me samples of the following teas:

  • Organic Superfine Dragon Well Long Jing Green Tea
  • Organic Hangzhou Tian Mu Qing Ding Green Tea
  • Premium Keemun Hao Ya Black Tea
  • Organic White Peony (Bai MuDan) Tea
  • Superfine Taiwan Qing Xiang Dong Ding Oolong Tea

There were 3 samples of each type of tea and each sample was just enough to brew a full pot of tea.

I’ve been indulging.

In the summer, when it’s warm and I’m outdoors working, I drink vast quantities of cold water.

In the winter, when it’s cold and I’m indoors working, I drink tea.

I sip on green tea during the day and, when I’m through working, ready to relax with mon mari, I make a pot of black tea.

The first of the Teavivre teas I tried was the Oolong. It was such a treat. I haven’t been able to find oolong tea since we move to France (yes, I’m sure it’s here somewhere, but I haven’t found it).

Next was the White Peony. I’ve never had white tea before and it was a very refreshing, delightful, light tea.

I like both of the green teas so much better than the usual green tea I’m sipping during the winter. There is none of the slightly bitter aftertaste of some green teas. Mon mari has even had a few cups and he normally doesn’t like green tea.

As to the Keemun black… It’s just exactly what a premium black tea should be – a perfect ‘cuppa’.

When I open the little packets of tea it’s easy to tell how much care has gone into the whole process. The leaves are large and intact – not crumbled small pieces like one often sees in lesser teas.

As you can tell I was very happy with my gift of tea – but I do rather like tea…. I know, unusual for an American, but I drink coffee all morning LOL.

If you are a tea drinker have a look at Teavivre.

3 thoughts on “Acorn Squash Stuffed with Peppers and Leeks; Teavivre”

  1. With the onset of winter, I am just getting ready to start drinking tea again after a 10-year hiatus! The story is, I was hospitalized 10 years ago for quite a while, and since I couldn’t stand their coffee, my family brought in nice tea and I made my own there. But I think the whole hospital association turned me off it. I have never tasted white tea either — I was looking at some at Orly airport Sunday but it looked pretty expensive. Will have to give it a try though.

    Your stuffed squash recipe looks great AND easy. But finding acorn squash is not always a sure thing around here.

Comments are closed.

Share via
Copy link
Powered by Social Snap