Tuesday, October 17, 2017

Baked Acorn Squash with Pistachios, Pears and Herbs

Total Fall dish. This looks pretty, is quick and easy to make and the blend of flavors is pretty spectacular as well. It is HUGE though. We only made one acorn squash, and a half an acorn squash is a lot for someone to eat. Just saying :) We also overfilled ours, but the more the better! We used mint and rosemary from our garden, and next time, we might tone down on the rosemary a little.

We got the recipe for this one also from the Costco Magazine, unfortunately, I am not sure which edition as that is not on my sheet that we tore out of the magazine.

This looks beautiful and tastes great as well!
Ready to Eat!

Yum

Here's a picture from this side

This is the stuffing

Ingredients:

1 acorn squash
4 teaspoons olive oil
2/3 teaspoon salt
1/2 teaspoon ground black pepper
1 cup pistachio nuts, shelled and cut in half
1 red pear, cored and diced into cubes
2 teaspoons maple syrup
2 teaspoons red or white wine vinegar (we used white since we didn't have red)
4 sprigs thyme (we used dried because we didn't have any fresh on hand)
2 sprigs rosemary, finely chopped
10 leaves mint, finely chopped

Directions:

1. Preheat oven to 400 F
2. Slice squash in half vertically and remove seeds. Place rind down, on a baking dish
3. Combine half of  the oil (2 teaspoons), half the salt and half the pepper in a small bowl and using  a brush, brush on the squash.
4. Bake for 35-40 minutes until soft. (we used a fork to check it)
5. In a bowl, mix together the rest of the ingredients.
6. Divide the filling among the squash halves and put in under broiler for about 3 minutes until golden. 

What we liked:

This was so much FUN to make!

What we didn't like:

Nothing, it was fun, and very different. 

What Kaspian thought about it:

This didn't warrant his attention. Astrid, however, liked the squash and the sweet/savory filling a lot. Kaspian enjoyed the pistachio nuts alone. 

Next time:

No changes.