Challenges are good for me, I think
Tuesday, March 13th, 2012 08:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
missdiane posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
weekly_food_challengeLife's been so nuts lately with my new job that if I didn't have a challenge to make something with squash, I probably would've lived on bologna sandwiches this week since I just.can't.be.bothered. So thanks for encouraging vegatable-y goodness :)
I made a somewhat modified version of Roasted Corn Pudding in Acorn Squash from 101 Cookbooks (she has some awesome recipes). Go check out her pictures, they're lovely. I took a picture of mine but I'm too fried to bother with hooking up the camera and uploading and all. It didn't turn out as fabulous as hers likely was because in my lazy version, I used a small can of creamed corn that I had and since I didn't have scallions, I used shallots. I also did what one commenter suggested and pre-cooked the squash in the microwave to shorten the time down since an hour and a half cooking time during the work week is a bit much.
My results were ok. I think it looks better than it tastes. Perhaps if I'd have mixed in the cheese rather than just sprinkling it on top or did the full roasting at the beginning it would've had more character. As it was, it felt somewhat bland and the corn pudding texture didn't always marry well with the already starchy squash.
I think I'll stick to the traditional sweet way of preparing acorn squash. You can't beat some butter, brown sugar, cinnamon and sometimes a dash of maple syrup.
I made a somewhat modified version of Roasted Corn Pudding in Acorn Squash from 101 Cookbooks (she has some awesome recipes). Go check out her pictures, they're lovely. I took a picture of mine but I'm too fried to bother with hooking up the camera and uploading and all. It didn't turn out as fabulous as hers likely was because in my lazy version, I used a small can of creamed corn that I had and since I didn't have scallions, I used shallots. I also did what one commenter suggested and pre-cooked the squash in the microwave to shorten the time down since an hour and a half cooking time during the work week is a bit much.
My results were ok. I think it looks better than it tastes. Perhaps if I'd have mixed in the cheese rather than just sprinkling it on top or did the full roasting at the beginning it would've had more character. As it was, it felt somewhat bland and the corn pudding texture didn't always marry well with the already starchy squash.
I think I'll stick to the traditional sweet way of preparing acorn squash. You can't beat some butter, brown sugar, cinnamon and sometimes a dash of maple syrup.