What do I make with these?

[icelore]

I stopped by a little organic produce stand on my way home from school today to see what they had, and I was able to grab some great stuff! Got a great price on a few pounds of green beans, some zucchini, and some late asparagus (!!). I also picked up two things that I've never bought before - acorn squash and arugula. They were cheap and I'm

Comments

[anita_margarita]

Hi

[a_boleyn]

The red peppers can also be roasted, skin peeled off and then pureed into hummus for a great dip with pita bread or veggies like carrot or celery sticks.

[anita_margarita]

Oh yes! I second that!

[spaceprostitute]

Keep the squash on the counter - dry and cool. Don't store in the fridge. They'll keep a good long while. If you've never had on before, I recommend for your first time out just whack it in half, scoop out the seeds, toss a little salt and butter into the cavity and roast it in a dish until tender. If you've ever had any other winter squash (butternut, hubbard) it's similar. If you haven't, pumpkin would be a close similar match. If you haven't had pumpkin, then it's a little less sweet and a little more mild than a sweet potato.

Yes, red peppers are sweeter and don't have the same harshness as green. They are the exact same thing as green peppers, only green peppers are the unripened version - red is when they are ripe. I'd recommend chopping one up and serve it as crudite with some other veggies, dip or hummus just to try it out. Chop the other one up with some onion and do fajitas or some other veggies and do stirfry.

[heinous_bitca]

I make Curried Acorn Squash with ours. Once we did it with brown sugar and maple syrup, which is great, but we love the savory instead. NOTE: I once made this with the proportions listed in the recipe. We could barely eat it; it was WAY too spicy (and this is from someone who loves spice). So now I half the portions, and it's just perfectly mouth-burny. :)

I keep my squash on the counter, actually in an old Hickory Farms basket we got a few years ago.

I am going to be trying this recipe, possibly tomorrow night, depending (I have some pork chops to use up too, so not sure which I'll make

[anita_margarita]

Also: last night we were visited by not the expected TWO guests, but FIVE. I smiled broadly and swigged a bottle a glass of wine as I desperately thought about how to stretch a lasagna, salad, garlic bread, and an apple pie to serve seven people. Then I remembered reading the following recipe. I had sweet potatoes. I adapted this recipe as best as I could recall, and it went over very well. This would be very good with scooped-out bites of roasted acorn squash.

http://www.aspicyperspective.com/2012/10/black-and-orange-forbidden-rice-with-acorn-squash-and-pecans.html

[via_dolorosa]

Definitely agreeing with the suggestion of roasting the squash with brown sugar and spices. I also like to roast them plain and then puree the flesh with hot veggie broth. Add curry powder, salt pepper and touch of honey to taste and it makes a really simple and tasty fall soup. As far as the arugula goes, try a pesto made with arugula instead of basil! Arugula also makes a mean sandwich addition. (BAT's instead of BLT's, for instance. So good!)