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Why? Because I just made it, and it was so delicious that I wanted to preserve the recipe.
Ingredients
1 can or 1.5 cups white beans (I used cannelloni beans)
1 small acorn squash, the kind that's about as tall as a 12-oz soda
zest and juice of one lemon
2 cloves garlic, peeled and sliced or chopped
1 tbsp olive oil
1 tbsp butter
1 tsp Frontier Pizza Spice Blend. (The Frontier website says this is a mix of "Onion, bell pepper, fennel, oregano, garlic, basil, chilies, parsley, thyme, marjoram, celery flakes." So if you don't have pizza blend on hand, a teaspoon of any "Italian Herb Blend" thing, plus a couple of flakes of dried red chile, will totally do.)
1/8 tsp salt, yes, I do use fussy salt.
Equipment:
Knife, cutting board, oven, some kind of ovenproof cup (about 8 oz), a dutch oven or other ovenproof covered baking dish.
1) Heat the oven to 350
2) Lemon juice and zest, garlic, olive oil, butter, salt, and "seasoning blend" all go in the ovenproof cup, which goes in the oven.
3) The squash also goes in the oven. I tend to bake small squashes whole, though I'm told you're supposed to stab it with a knife a couple of times to make sure steam can escape.
4) I baked all of this about 40 minutes or until stabbing the squash with a knife was easy.
4.5) While I did that, I opened the can of beans and drained them.
5) Then I fished both out (handle the squash with a dishtowel, ow, hot). I sliced the squash in half, seeded it, cubed it (if you're kind of texture-picky like me, you want the cubes to be about as big as the beans).
6) I mixed the beans, squash cubes, and dressing in the covered baking dish, and put them back in the oven on 350 for maybe 20 more minutes.
I recommend eating this by scooping up the pieces on some kind of crusty bread, which you can also refresh in the oven while you're baking. This was ridiculously good. The sourness of the lemon makes the squash very sweet indeed. I just had some for lunch, too, and while it's best hot it's not bad cold.
Ingredients
1 can or 1.5 cups white beans (I used cannelloni beans)
1 small acorn squash, the kind that's about as tall as a 12-oz soda
zest and juice of one lemon
2 cloves garlic, peeled and sliced or chopped
1 tbsp olive oil
1 tbsp butter
1 tsp Frontier Pizza Spice Blend. (The Frontier website says this is a mix of "Onion, bell pepper, fennel, oregano, garlic, basil, chilies, parsley, thyme, marjoram, celery flakes." So if you don't have pizza blend on hand, a teaspoon of any "Italian Herb Blend" thing, plus a couple of flakes of dried red chile, will totally do.)
1/8 tsp salt, yes, I do use fussy salt.
Equipment:
Knife, cutting board, oven, some kind of ovenproof cup (about 8 oz), a dutch oven or other ovenproof covered baking dish.
1) Heat the oven to 350
2) Lemon juice and zest, garlic, olive oil, butter, salt, and "seasoning blend" all go in the ovenproof cup, which goes in the oven.
3) The squash also goes in the oven. I tend to bake small squashes whole, though I'm told you're supposed to stab it with a knife a couple of times to make sure steam can escape.
4) I baked all of this about 40 minutes or until stabbing the squash with a knife was easy.
4.5) While I did that, I opened the can of beans and drained them.
5) Then I fished both out (handle the squash with a dishtowel, ow, hot). I sliced the squash in half, seeded it, cubed it (if you're kind of texture-picky like me, you want the cubes to be about as big as the beans).
6) I mixed the beans, squash cubes, and dressing in the covered baking dish, and put them back in the oven on 350 for maybe 20 more minutes.
I recommend eating this by scooping up the pieces on some kind of crusty bread, which you can also refresh in the oven while you're baking. This was ridiculously good. The sourness of the lemon makes the squash very sweet indeed. I just had some for lunch, too, and while it's best hot it's not bad cold.
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What do you call other squashes, then? <- incidental cultural curiosity.
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When I was in the UK I had a huge argument with my house mate about gooseberries. The things he called gooseberries (pronounced goozberries of course) were green, whereas the things I called gooseberries were orange. It eventually turned out the orange ones are called "Cape Gooseberries" in the rest of the world and hail from the Cape of Good Hope, i.e. the Southernmost province of South Africa. It made sense then that living in the Cape we just call them gooseberries ;). Don't get me started on scones and biscuits...
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