Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

The Real Time Farms Headquarters had a plump acorn squash from Brines Farm (hurray for cold storage for extending what's in season!) lying around, just begging to become something delicious. As I mentioned recently, I'm quite enamored with Yotam Ottolenghi’s cookbook Plenty, and as soon as I saw that squash, I knew just what I wanted to cook. Ottolenghi's "Crusted Pumpkin Wedges with Soured Cream" with the squash used in place of pumpkin.

I thinly sliced and lightly oiled the acorn squash

And then I prepped the crust ingredients: fresh parsley and thyme, lemon zest, Parmesan cheese, panko (Japanese bread crumbs), and salt and pepper.


The crust mixture gets evenly spread out across the squash slices, and lightly patted down (so it sticks to the oil) and then the squash is baked until it is soft and the crust is golden and toasty. The crusted wedges are served with sour cream mixed with freshly topped dill. The wedges were tasty - the soft squash paired with the stuffing-esque crust and a dollop of sour cream reminded me of Thanksgiving, and made for a nice winter lunch.

Unfortunately I couldn't find this recipe legally reprinted online, so you might have to pick up the book, or just wing it!

Locally yours,

Lindsay-Jean Hard, Gastronomic Guru, Real Time Farms

Views: 300

Comment by Lauren Klouda on March 26, 2011 at 5:20pm

Great idea! I have a few more Acorns left over from last year to try this with. 


I just roasted some Acorn squash last night. I used my cast iron Dutch Oven, some olive oil, 8 crushed garlic cloves, wedged red onion, and some white cap mushrooms I had in the fridge. Sprinkled the veggies with salt and pepper. I roasted them  for 15 minutes at around 400 degrees (my oven is old and not quite right temp wise). I then I added skinless, boneless chicken thighs that had been also brushed with olive oil, salt and pepper and dried rosemary. Roasted combined for another 35 minutes. It was great. My picky eaters even liked it. The best part... feeling like I was connected to my garden even though it was 20 degrees outside.  Don't you just love garden veggies?


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