This is probably one of those stories that unless you were actually there you just can't truly appreciate it......but then again, the only real criteria needed to understand this is to be part of a family.
I was at my grandmother's apartment a few weeks back and all I did was mention how much I liked butternut squash. I had said I do not mind acorn squash but it isn't at the top of my list. That was it, nothing more was said and we went on to other topics of conversation. Well for whatever reason me getting my butternut squash became a mission for my grandmother. It is too expensive in the stores she said, you need to get them at the farmers markets and get a lot because they last for months if kept in a cold dark place. I said I hadn't been going to the farmers markets as much as I use to I just haven't had the time. Well I will see if your father will take me and we will get your butternut squash so you don't have to pay those ridiculous prices. For a couple weeks all our conversations were pretty much based on this butternut squash that I merely mentioned in passing, my grandmother was obsessed with it. Finally last Saturday my father took her to the farmers market, when she got home she called to tell me that she found my butternut squash but your father would not let me pay for it...he said; that is my daughter and I will buy her the butternut squash.
Well yesterday, I went over to my grandmother's for a visit and of course to pick up my butternut squash. When I got there, two bags were sitting on the floor. Go look in the bags, my grandmother tells me. Look at how beautiful your butternut squash is....that your father wouldn't let me pay for that he insisted on buying for you...just look at how beautiful they are!
They are beautiful Meema, thank you so much for all these "Acorn Squash", I'll be sure to call Dad and thank him as well.
Yes, of course I am grateful! Come on, we've all been here at one time or another...it's just funny, funny family stuff.
Acorn Squash with Apple Raisin Stuffing
1 acorn squash, med. Size (just keep doubling amounts if using more than one squash)
2 tbsp. butter
1/4 c. scallions, chopped
1/2 apple, peeled, cored and cubed (1/2 c.)
1/3 c. raisins
2 tbsp. toasted walnuts, chopped
2 tbsp. maple syrup, or to taste
1/8 tsp. ground cinnamon
Salt and pepper to taste
Preheat the oven to 350 degrees.
Cut the squash in half lengthwise and scoop out the seeds and strings. Cut a slice off the bottom, if necessary, to make the halves stable. Melt the butter in a sauce pan and brush a little over the cut surface. Put the squash cut side down on a pan, add a little water to cover the bottom of the pan and bake for 30 to 35 minutes, until tender.
Meanwhile, heat the remaining butter in the pan and sauté the scallions for about 3 minutes, stirring, until softened. Add the apple and cook about 3 minutes more, stirring. Add the raisins, walnuts and maple syrup. Cover and cook about 5 minutes. Season the mixture to taste with cinnamon, salt and pepper. Spoon the stuffing into the squash cavities and bake 15 to 20 minutes more, adding more water to the pan if necessary.
Falling Leaves, falling temperatures no wonder we call this the fall season quite aptly named I would say. While things are falling steadily outside the inside temperatures are on the rise. We slowly raise our thermostats and once again begin to turn up the burners for some cold weather cooking. For me it is an automatic reflex on our very first cold, dark damp day that my soul longs for a big bowl of homemade soup. I never know which one to make first, I have so many favorites but since it is that time of year filled with crisp aromatic apples and rich velvety squash in such great abundance I believe my soup journey should begin here.
4 slices day old bread
