It’s winter squash season again.
I have a feeling it’s going to last rather a long time this year as my plants were very productive.
The acorn and delicata squashes are not meant to be kept a long time… Most of the experts say a few weeks, although I usually manage to keep them close to 2 months.
Still, we’re eating one almost every day, and, sometimes, two.
On the weekend when we normally have a first course, we had this little acorn squash.
For a vegetable we had a delicata squash.
Nice to know they are good for us….
Click here to Pin Acorn Squash with Shallots and WalnutsPrint
Acorn Squash with Shallots and Walnuts
Since I grow my own squashes I have easy access to different sizes. Big ones I stuff for a main course, medium become a veggie side dish and little ones, like this, are perfect for a first course.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: First Course
- 1 small acorn squash, cut in half, seeds removed
- 1/3 cup walnuts, broken into 2 or 3 pieces
- 1/3 cup sliced shallots, 2 – 3 medium
- 1 1/2 tbs butter
- 1 tsp fresh rosemary, chopped
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 tbs sweet soy sauce
- Put squash cut-side down into a baking dish, cover with foil and bake in 400F (200C) oven for 25 minutes.
- About 10 minutes before squash is done melt butter in a small skillet over medium heat.
- Add shallots and sauté 5 – 6 minutes.
- Add walnuts. rosemary, paprika, cumin, and sauté 4 minutes longer.
- Stir in soy sauce and remove from heat.
- When squash are done remove, fill with shallot / walnut mixture and serve.
You could also cook the squash, cut side down, in the microwave.
Keywords: acorn squash, first courses
We have never been on an ocean cruise.
You know the kind I mean…. towering ships with golf courses, shopping centers and 5,000 of your closest friends.
We have been on a river cruise, on the Rhine, and it was fantastic. There was a lot to see, frequent stops to explore cities and sites (and wineries) and a leisurely pace.
The Caribbean cruises never really appealed to us… There is nothing to seen in the middle of the ocean and the ports were, well, full of cruise ships and tourists. We were in the Cayman Islands once when a cruise ship docked and it was absolutely crazy!
We’re starting to change our mind about it, though still not the Caribbean.
A Baltic cruise has a lot of appeal to me – visits to St. Petersburg, Helsinki, the fjords….
We came very close to doing a Greek Island cruise for our family reunion next year, but ran into the large ship / minimum port time problem.
And even though we have traveled along the Med. coast in much or Europe we have not visited many of the port cities so that has a lot of appeal as well… particularly if it’s a smaller ship.
Why am I rambling on about cruises?
Because I’ve been thinking about cruises….. And I was asked my opinion on food.
Azamara asked which of the Mediterranean countries I would recommend as a top foodie destination and why,
I’m always happy to talk about food and
tell make recommendations on my favorite foods
You can read my choices in their article Top Food Destinations in the Mediterranean and Adriatic
I’ve always wanted to take a Dalmatian coast cruise……