Who Knew Acorn Squash Could Be So Lovely?

That’s what I was left wondering last night.

Okay, so, background first… My family belongs to a CSA (Community Supported Agriculture) called Natural Roots. Basically, it’s a big farm in rural MA that we all pay into in the spring. Then as of the summer we can stop in once a week to pick up our share of vegetables, all grown right there on the farm, all organic, all produced using human and horse power. (No tractors.) It’s good fun. Bit of a hippy vibe, as you can imagine.

One of the treats of it is that what’s available each week varies based on what’s naturally ready to harvest. No two weeks are ever exactly the same, and sometimes you get an abundance of something that you’re not sure what to do with. This happened this week.

Acorn squash. They had a bunch of them in a crate, with a sign below saying to take as many as you like. I didn’t have much of an idea what I’d do with them, but I’m not one to turn down free stuff. So I grabbed an armful.

Got home, unloaded my haul, and began to wonder just what I’d do with the acorn squash. A couple days later, Gudrun proposed Acorn Squash Quesadilla’s from the Smitten Kitchen. I shrugged. Alright. I’ll give it a go. None too enthusiastic, but I didn’t have any better ideas.

The outcome? They were awesome. Absolutely delicious. I don’t know how to explain how/why. It’s partly that it looks like a quesadilla but in with the cheesy fried goodness is a sort of sweet, almost nutty, creamy texture that’s a surprise with each mouthful. I was thoroughly surprised, and very pleased. Enough so that I had to share.

The recipe can be found HERE: Smitten Kitchen, along with awesome photos that look just like my version. ;)

Kedgeree

Yesterday in the comments section of another post I mentioned that my brother in law was making kedgeree for dinner. Not sure if this is a familiar dish for everyone, but as it was so bloody good I had to say a bit more about it. Wikipedia defines it thusly...

Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. The dish originated from Scotland and was taken to India by Scottish troops during the Brisith Raj, where it was adapted and adopted as part of Indian cuisine.

I define it as supremely yummy.

By the way, you'll forgive me, won't you, if my posts for the next little bit are decidedly family, food, drink and holiday oriented, right? I hope so, cause that's the vibe I'm riding at the moment. I hope you are too.

Here's a recipe, should you wish to try this at home, and here's the man himself, on the move in the kitchen...