summer bounty

Still painting, barely have time to do much else and we’ve been getting through most of the day eating Mojo bars. That came to a stop when my friend, E came by with a perfectly baked acorn squash picked from her garden stuffed with sweet green peas and onions, the sugars from the sweet squash caramellized, so good. We’re savoring the summer bounty, there’s lots of it, organic sweet peaches, figs, tomatoes, melons and chilis. Can’t wait to stop painting and be back in the kitchen. Don’t ya love harvest season? I do.

E’s Roasted Acorn Squash stuffed with Peas

1. Preheat oven to 400d. Cut an acorn squash in half, rub olive oil all over it and place in a roasting pan cut side down. Roast for 35-40 minutes, depending on the size of your squash. Preferably use acorn squash with a dark green skin and an orange flesh for best results.

2. Meanwhile steam some green peas. Heat a tablespoon of olive oil in a pan, add some pearl onions, the steamed peas, salt and pepper to taste and a smidge of butter, mix everything and turn off the heat.

3. Once the acorn squash is done roasting, flip it over and stuff the pea mixture into the hollow cavity of the squash, cook the squash open faced in the oven for another 5 minutes, done!

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