cooking @ home

If you’re coming here for leftover turkey recipes, sorry. I work in “real time” like you. What does that mean? Well, it means beginning today I’ll start putting up recipes for what I had for Thanksgiving. But wait, shouldn’t I have put them up last week or the week before, you might be asking. You know, back when you were interested in such things. Like, before Thanksgiving? Well, as I said, I do what you do; I work in “real time”.

Again, what does that mean? It means I’m not the Food Network. I’m not even PBS. I don’t get paid for this. I am not given money by someone to go purchase a mess of food and cooking it all up weeks ahead of time. And then who would eat it all? My vast kitchen or network staff? You know, the one’s I don’t have. So that is why I don’t have things ahead of time. Because I am just like you. Average everyday person making meals on and for the days I’m going to eat them.

There is good news though. If you come by and read this a year from now, then I’m ahead of the game. There will be this nice archive area of what I did last time (this time, that is) that will work out. Besides that, come on, admit it. Today, or tomorrow, sure, you might be sick of looking at turkey. But Christmas is coming and you know — unless you’re doing ham or goose or something — you’ll be back looking for turkey recipes. And this time, I will be early and have it all here waiting for you. You might be here right now for that, who knows.

Ok, remember that butternut squash from the other day? Well I finally got around to the other one I showed you, the acorn squash. So did this taste like the other? Nope. This actually tastes something like a pumpkin to me. Not quite. I sure wouldn’t say interchangeable. But I would say, very reminiscent of pumpkin. I know of a few different recipes for acorn squash. It’s one of those interesting ingredients you put such-and-such with it and it’s more a savory dish. Or you can put something else to it and emphasize it’s sweeter flavors. And the latter is precisely what I did this time. It made a nice counterpoint to the rest of the foods on my Thanksgiving plate too.

Btw, unlike the butternut squash, this was not difficult at all to cut. Wham, right down the middle. You’ll see in the photo I went slightly off-center, but that’s not a biggie. Peeling wasn’t a problem as I waited to scoop it out after it was cooked. One more thing, you’ll notice I’ve again used that unsung cooking tool and appliance known as the microwave. Why? First, off it works just fine in it, that’s why. Second question you might ask is, if I was putting it under the oven broiler anyhow, why not do it completely with the oven? Easy answer: the first stage of this would have taken 45 minutes in the oven. It took 11 in the microwave. To do the identical thing. And when have you ever known me to recommend anything that takes four times longer with zero increase in taste benefit? Never.

So, do enjoy. I think you’ll be pleasantly surprised and not only add this to your Thanksgiving or Christmas meal, but it’s such a quick and easy meal to prepare you might have it a lot more often. You never know but even the kids could enjoy this. Plus it’s a totally natural vegetarian dish. Now that’s what I call win-win-win.

Broiled Ginger-Apricot Acorn Squash
©2007 Harry Kenney

1 average acorn squash
butter (or margarine)
apricot jam (or preserves)
ground ginger (or regular, grated)
salt
pepper

Take an acorn squash, half it vertically. Place in a microwavable dish that can both accomodate both halves and also about 1/4 to 1/3 inch of water. Place halves face down into the water. With a fork, make two piercings on the outside skin of each (to prevent any exploding). Place in microwave. For an 1100 watt microwave, it will take about 11 minutes. For a more underpowered one of 6-700 watts probably closer to 14 minutes.

If you’re making several squashes, then opt for the oven instead, 350°F, laying them on a baking sheet, add a little bit of water if you wish, same thing, poke holes and put face down. This will take roughly 45 minutes, but keep checking as oven times will differ.

When done, place face up on a baking sheet (for oven version, turn over, remove any water). Lightly butter the rim and the inside. Also, again, lightly dust with ginger. Lightly spoon apricot jam everywhere on the inside too. Finally, a little salt and pepper. (The key to this everything with this recipe is lightly). Place under broiler for 5-10 minutes until browned.

Although this looks very nice the way it is, the skin is quite mushy, so I would not serve it this way (even though it’s tempting). Best to spoon out of skin, mix it up well with fork, and serve. One medium squash makes two servings.