Wow can you believe that November is almost over and Thanksgiving (I like Gratitude Day or Harvest Day) is TOMORROW! I used to hate the holidays. These days I am much less of a cynic. At a point, I didn’t particularly understand (or welcome) happiness, I hated being around food and I hated religion too. Those are very different topics we will probably dive into at one point or another. Anyway, now I have less of a chip on my shoulder.
I feel like I can contribute to the happiness of others during the season. I am okay being mindful of how much I have eaten and how full I am. I don’t need to binge on holiday foods because I have restricted for so long. I love being able to spend time with friends and family, I love the crispier air, I love how this season brings out the generosity of folks. I love more time in the kitchen.
Normally, you wouldn’t be able to tell out here in Los Angeles because it’s always pretty nice. But I woke up at 6:30am to a cool, crisp and grey morning. I didn’t think that before-the-rain smells happened out here, but I definitely caught a whiff. I feel at home this morning. What a lovely accompaniment to fall cooking. We may even see a few raindrops. I love this feeling.
Now for the actual point of this post: I’m really here this morning to share my acorn squash recipe. It’s delightful. I made it out of my own brain last night and it was a perfect fall bake. So try it out, enjoy, and let me know how it was…
2 acorn squash
drizzle olive oil
2 tsp brown sugar
1/2 yellow onion
4oz crimini mushrooms
1tsp thyme leaves
salt + pep to taste
Turn the oven to 350. Cut the acorns in half, from top to bottom. Scoop out the seeds. Drizzle w/olive oil. You can also swipe it around with your fingers to cover the whole surface area. Stick those suckers in the oven, on a sheet. Optional, you can sprinkle a lil brown sugar about 10min before you remove from the oven. Just adds a bit of warmth n sweetness. It’s done when the flesh is so tender you can poke through it w/a fork!
Chop up 1/2 an onion and a carrot. Very small pieces. Stick it in a saute pan on low heat. A little olive oil or veg broth. You want the pieces to “sweat”. Stir until the onions are translucent.
Chop up the mushrooms. Add them to the pan. Stir it all together. Add the thyme, cinnamon, salt + pep. All the spices are to taste.
Cook up about a cup of wild rice or whatever kind of rice you like. I like to cook mine in the rest of the veggie broth. When it is done, add it to the saute.
Pull the acorn squash out of the oven and scoop the mixture onto the squashes and VOILA. You’ve got a dope dish that everyone will love. It serves 2 people, but we got very stuffed. It can be a side dish as well. There you go!