Skip to main content

Kale-Stuffed Acorn Squash


This is a mostly hands-off dinner that we love. My husband said to me, "How long have we been together?"

Almost eighteen years. 

"It only took me eighteen years to come around to your way of eating." That is to say - lots of vegetables and a little meat.

What does that mean? You've always eaten what I've cooked.

"Well, I haven't always liked it. But now I like it."

Ingredients serves 4

  • 2 organic acorn squash
  • olive oil
  • 1 C diced fennel bulb
  • 1 C diced onion
  • 4 C chopped kale
  • 1/2 C dried cranberries
  • freshly ground salt
  • freshly ground pepper
  • freshly squeezed lemon juice

Procedure
Preheat oven to 400 degrees F. Slice squash in half and scoop out the seeds. Drizzle the squash halves with olive oil and place them, cut-side down, on a rimmed baking sheet. Roast for 45 to 50 minutes until tender.

While the squash roasts, add a splash of olive oil in a large, flat-bottom pan. Sauté fennel and onion until soften and beginning to caramelize. Add the kale and cook till it turns bright green and is slightly softened. Stir in the cranberries and season with salt, pepper, and lemon juice. Set aside.

To serve, turn the squash, cut-side up, on a plate. Fill the hollow with kale. Serve immediately.

Comments

  1. Well my husband still loves his meat but he eats a ton more veggies than he did when I first married him 23 years ago and the only veggies he ate were potatoes and corn.

    ReplyDelete
  2. I personally like your post, you have shared good article. It will help me in great deal.
    Scarymazegames.co
    iogamez.com

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce