Posts Tagged ‘acorn squash’

acorn squash risotto

In culinary experiments, dinner, easy weeknight meals, ethnic food, leftovers, roasting, side dishes, vegetarian on 04.01.12 at 9:55 am

risotto. acorn squash. cheese. these are a few of my favorite things.

another one of my fave things is looking for some culinary inspiration… whether it’s a new ingredient, a new (to me) cooking technique, or a fantastic recipe posted by one of my fellow foodie bloggers. in this case, i was lucky enough to stumble upon two fabulous posts from two fabulous bloggers — the faux martha & lauren’s latest. and this was the culinary inspiration for today’s post.

on another note, i’ve been MIA on the blog for the past few weeks (thanks for your patience!), but i hope you’ve enjoyed following my tweets @yumyumyummers about my culinary adventures around alberta!

now, back to the risotto…

adapted from the faux martha & lauren’s latest

(tip: the first thing you’ll need to do is roast the acorn squash. however, finding some canned squash puree could work as a shortcut. if you don’t have time to roast. though my preference is fresh squash, since roasting veggies is relatively simple.)

roasted squash:
– preheat oven to 400F
– lightly grease oven-safe baking pan w/ extra-virgin olive oil (evoo) or line w/ cooking parchment paper
– place 2 acorn squash (halved, seeded, lightly greased w/ evoo) in baking pan (squash side down)
– roast in oven for approx 40-45min at 400F
– remove from oven and allow to cool before handling squash

the rice:
combine the following ingredients in large saucepan and bring to a boil:
– 1.5 cups organic arborio rice
– 3 cups water

– once boiling, reduce heat to medium & simmer for 10-12min.
– stir ingredients until water is absorbed and rice turns into a creamy consistency.

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pistachio berry basmati & roasted acorn squash

In baking, brunch, culinary experiments, dinner, easy weeknight meals, leftovers, lunch, vegan, vegetarian on 05.08.11 at 10:34 am

ok, i admit it — i’m one of those annoying people who just has to take a foto of my food before i eat it. ;)

i like to think of food as an artform. next to taste, presentation is just as important in making a dish really sing and ‘look the part’. i got my love of food & cooking from my mom (love you! xo) and food styling is something that i started learning at an early age in my mom’s kitchen, helping her prepare for family dinners and holiday buffets. cooking & food styling is something that i continue to enjoy — whether i’m hosting a dinner party, packing a lunchbox, or whipping up a quick meal before i dash out the door.

here’s an example of one of those quick meals (made with love) before dashing out the door… inspired by a previous yumyumyummers recipe for stuffed acorn squash, i put together a random assortment of ingredients from my (almost-but-not-quite-empty) fridge and well-stocked pantry of nuts, spices & dried fruit. check it out…

– preheat oven to 350F (for roasting the squash)

the basmati:
– add 1 cup uncooked brown rice basmati & 2 cups water to small pot. bring to boil.
– stir a few times and reduce to medium heat. simmer for 30-35min with cover, until water is absorbed into grains.
– allow to cool for a few min. fluff with fork. set aside.

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cinnamon blueberry quinoa & roasted acorn squash

In brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, vegetarian on 03.27.11 at 10:57 am

cinnamon, blueberries & quinoa, oh my! who knew that these three things go so fabulously well together? call it serendipity. a happy accident. the best culinary experiments i’ve experienced so far seem to be the ones when i select ingredients at random… depending on what piques my interest in my pantry, sometimes by virtue of the fact that i may be too busy (and/or lazy) to make a pitstop at the grocery store!

cinnamon honey balsamic glaze:
whisk the following ingredients together in small prep bowl
– 2 tbsp extra-virgin olive oil (evoo)
– 1 tsp balsamic vinegar
– 1 tsp honey
– 1 tsp ground cinnamon

roasted acorn squash:
– pre-heat oven to 350F
– 2 acorn squash (cut in half, seeded)
(tip: reserve squash seeds and roast them on a baking sheet at the same time as the squash. see previous yumyumyummers recipe for roasted acorn squash seeds.)

– brush cinnamon honey balsamic glaze (see above) generously on cut sides of squash with a pastry brush
– place squash halves (cut sides down) in baking pan
– roast squash for 20min at 350F. remove from oven. allow to cool on cooling rack while preparing quinoa stuffing.

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