Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, December 26, 2011

Acorn Squash Dip

Happy Boxing Day! I must announce with some dismay that I am being assimilated. I've been trying to stave this off for years, flinging the word "wicked" around with abandon even in the face of raised eyebrows, to counter the effects of the "y'alls" I hear every day.

A friend: "How'd y'all enjoy your weekend?"
Me: "It was wicked good!"

Sadly, I have succumbed to the quirky charms of where we now live. I've given up. Belonging to a place is more official when you own a home there and are no longer transient. I resigned the other day when I heard myself say to a friend who was on vacation "Good grief, y'all have been gone forever!". I could have slapped myself in the forehead. It just slipped right out. I'm afraid the "fixing to's" and the "right quick's" are just around the corner.

It's not just the regional colloquialisms that are sneaking their way into every day living. It's the craving for food with heat. I keep throwing hot sauce, cayenne pepper and dried chilies in my food. "Gosh golly gee, this food I grew up with tastes bland!", I'll say to DH as I enliven my meals with Frank's Red Hot. DH just smirks at me.

Recently I found myself an unassuming recipient of a CSA-procured acorn squash. The last time I made acorn squash was to bake it, puree it and feed it to an infant Anna. I don't normally care for acorn squash - it's sweet, it's usually prepared on the sweet side, and I'm a definite savory girl. I like this savory interpretation on acorn squash better than any other acorn squash dish I've tried. A little cayenne pepper sprinkled on top might be nice too...but maybe that's just me!

1 small acorn squash
olive oil
salt
pepper

2 large cloves garlic
1/4 cup walnuts
2 - 3 tbsp. olive oil
splash of lemon juice
water or vegetable broth
1/4 tsp. salt
1/8 tsp. pepper
parsley to garnish, if desired

Preheat oven to 375 degrees. Cut the squash in half. Scoop out the seeds and stringy pulp and discard. Smear olive oil over the cut halves of the squash and sprinkle with salt and pepper. Place cut side down on a baking sheet. Roast about 45 minutes or until the squash is easily pierced with a fork. Remove from the, turn the squash cut side up and set aside to cool. You can store the squash (covered in plastic wrap) in the fridge for a day or two until you are ready to make the dip.

Thrown the garlic cloves and walnuts into a food processor. Pulse until minced. Scoop the squash flesh from the skin and place in the food processor. Discard the skin. Add the olive oil and lemon juice to the food processor. With the food processor running, add enough water or broth to make a thick dip. Add the salt and pepper to taste.

Scrape the dip into a serving bowl and garnish with parsley if desired. This tastes best if it sits for a day in the refrigerator - serve it chilled with crackers and crudites.

1 comment:

Anonymous said...

Egads! (It was bound to happen.)
:)