In recent years, I’ve tried to eat more squash in the autumn. It’s cheap and delicious, and looks good sitting around the counter this time of year.
Last week, as part of my effort to combat the pregnancy sweet tooth and eat vegetables with my three year-old, I came up with an evening meal that was high in veggies and hearty to boot. Better yet, Iris ate it all without argument. That is the true victory.
Squash Food Bowl
- 1 acorn squash
- 2 small pats butter
- Seasoning to taste
- 2 servings cooked brown rice
- 1 handful diced baby bella mushrooms
- Olive or grapeseed oil
- Preheat the oven to 400°
- Cut the squash in half, scoop out the seeds (reserve for roasting, if desired) and place one small pat of butter in each half. I added a little minced onion, salt and pepper. Place in a baking dish, in about 1/4 inch of water, and bake for 1 hour and 15 minutes.
- Cook your rice and set aside (I did mine in a veggie broth).
- Heat a little oil in a stovetop skillet, and sauté the mushrooms for maybe 5 minutes.
- When the squash is finished, and has cooled for a few minutes, stir up and scoop out the flesh.
- I used most of the rice to make beds for the squash in our two bowls, put the cooked squash on next, and topped it with the mushrooms. Mixed together, the three items made a delicious main course.
We also had my take on this dill pickle soup, which is basically a light potato soup with chopped pickles, a little pickle juice, a few squirts of mustard and a couple tablespoons of plain Greek yogurt (easier than the flour and sour cream ordeal in the recipe). I also threw in a large collard green leaf.
Along with a cup of Michigan cider, and the promise of the last of the chocolate Goblin Cake with strawberries for dessert, this was the perfect thing for us after a brisk walk. Some days, there is nothing as satisfying as eating (and feeding a child) healthfully with food that is filling and delicious.