I love sweet and salty together. The two complete a taste bud triumph… a gold medal event. I see the flags flying, crowds cheering when sweet and salt come to the plate. Yes, I do have an imagination. Had to while moving into base housing… mismatched floor tiles in the middle of the each room… and trying to tell the family, “This will be our best home ever!”. Quite often they bought that too! It is that imaginative ability to grab a theme and try to enlarge.
Squash in our garden are enlarging and hallelujah, the last 3 years they have all but faded from existence. Not this year. Therefore, the oven has been baking a few extras at a time. I peel the extras and save them for a “Simply Scrumptious Squash” night.
Simply Scrumptious Squash
1 acorn squash: split and seeds removed
1/2 lb chorizo sausage (not links)
1 T Splenda brown sugar
2 T butter, divided
Place split acorn squash on a small rimmed baking sheet. Add water to cover just the edge of the squash itself, so that the inside will steam as it cooks. Bake at 350 for 30 minutes. Remove from oven.
Meanwhile in fry pan saute chorizo until lightly browned, and most of the fat is rendered. Drain fat.
Squash can be peeled at this point and put in refrigerator for another day, or while it is still hot, turn over on the baking sheet. Place 1 T of butter in each half, then fill with half of the sausage. Sprinkle 1 tablespoon of the Splenda brown sugar on top. Return to oven and bake at 350 for 15 more minutes.byDeborahonTuesday, September 14, 2010Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Acorn Squash,Deborah,Side Dish