#acorn squash

[thelordismylightandmysalvation]

Maple Pecan Roasted Acorn Squash - Closet Cooking

[fattributes]

Miso Squash Tart with Caramelized Onions and Parmesan Black Pepper Shortcrust

[fullcravings]

Chocolate Squash Scones with Espresso Maple Glaze

[morethansalad]

Winter Panzanella Salad with Kale and Roasted Squash (Vegan & Low-FODMAP Friendly)

[mumblelard]

rosemary or towel day

i bought some dried rosemary but it never sounds good when i'm cooking so maybe i don't like rosemary anymore

last night i dreamt i lived underneath a bookshelf in the little space between the bottom shelf of books and the floor

family lunch today was unexpectedly uneventful given all the recent happenings

when i was in sixth grade in texas, we didn't have a class summer camp, but one time i was taken to a pentecostal lock-in at some church out in the country that i had never been to before. the theme of the lock-in was concentration camp, and all of the adults were playing the role of communist guards who were oppressing us for our christian beliefs.

there were exercises where we were supposed to resist this ideological oppression in some recommended way and proclaim our faith. of course, i didn't want to be there, i couldn't have argued it clearly then, but the lock-in was of course itself an exercise in ideological oppression and abusive brainwashing

at some point, i hid in a cabinet, and they moved all of the other kids to an activity in some other room, and then i snuck out of the building. i walked to a gas station a couple of miles away that we had passed on our way there. i bought a coke, because they hadn't given us any food. i called my parent's on a payphone or i tried to, and i have no memory of what happened after that. it's a total blank spot. sometimes when i tell that story, i will give it an ending. my parent's came and picked me up. i was in trouble but they didn't make me go back. really though, i have no idea what happened next

[angelmalocaris]

Turned this squash into an isopod with two toothpicks. It is very cute to me

[najia-cooks]

Acorn squash soup with teriyaki tofu, udon, and curried apple

This recipe takes notes from squash soup and curry udon to produce an autumnal soup that balances fresh and umami flavors. The bright, crisp tartness of the apples combines with the bite and savor of the tofu and the mildly spiced dashi-based broth to create a fun, playful eating experience in which every bite is different.

Recipe under the cut!

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Serves 4.

Ingredients:

For the dashi:

3 cups cool water

8g (3" x 4" piece) kombu

For the tofu and teriyaki sauce (照り焼きのたれ):

14oz medium-firm tofu (木綿豆腐 / momen doufu)

1/3 cup potato starch (or substitute cornstarch)

Neutral oil for frying

2 Tbsp sake

2 Tbsp mirin

2 Tbsp Japanese soy sauce, such as Kikkoman's

1 Tbsp + 1 tsp vegetarian granulated sugar

For a low-alcohol version, substitute mirin with aji-mirin (mirin imitation), or half sugar and half dashi; substitute sake with half rice vinegar and half aji-mirin or sugar.

For the soup:

900g (1 large) acorn or kuri squash

1 small yellow onion, chopped

4 cloves garlic, chopped

1-inch chunk (10g) ginger, chopped

1 Tbsp neutral oil

2 servings (400g) fresh uncooked udon (180g dry; 500g frozen)

1 small Granny Smith apple, cored and thickly sliced

2 tsp kare ko (Japanese curry powder), divided

Salt to taste

Sliced green onion and white sesame seeds, to garnish

Instructions:

For the kombu dashi (昆布だし):

1. Check kombu for mold and wipe off any visible dirt with a damp towel, leaving the white residue. Make a few slits on the edges of the kombu with a pair of kitchen scissors to aid the release of flavor. Decide which kind of dashi to make based on how much time you have.

2. To make cold-brew (水出し / mizudashi) dashi: Soak the kombu in 3 cups of cool water in a covered pot or large bottle in the refrigerator overnight. Remove the kombu and strain; the dashi is ready to use.

3. To make hot-brew dashi (煮出し / nidashi): Optionally, soak the kombu in 3 cups of cool water in a covered pot for 2 hours in a hot environment or up to 5 hours in a cold one. Uncover the pot, place it over medium heat, and allow the water to slowly come to a boil, occasionally skimming the scum from the top of the water with a skimmer or a spoon. Just as the water begins to simmer, remove the kombu and take the pot off heat (the dashi may become slimy and bitter if the kombu is boiled). Strain the dashi; it is ready to use.

Reserve kombu to brew again and make second dashi (二番だし / niban dashi), to simmer with vegetables to make a simmered dish (煮物 / nimono), or to make furikake. It can be sealed in a plastic bag and saved in the fridge for about a week, or in the freezer for several months.

1. Drain tofu, wrap it gently in a kitchen towel, and allow it to sit for about 10 minutes to release water (there is no need to press it).

2. Cut tofu into 1" (2.5cm) cubes and gently toss them in potato or cornstarch (potato starch will yield a crunchier result).

3. Heat about 1/2" (1 cm) of oil in a large pan. Fry tofu, flipping as necessary, until golden brown on all sides. Set aside. (Note that tofu will stick to the bottom just at first; it will release as the starch cooks.)

4. In a large pan (the same one you used to fry the tofu is fine, if you remove the oil), combine tofu, sake, mirin, soy sauce, and sugar. Cook, stirring constantly, until the sauce has thickened to coat the tofu. Be careful not to allow the sugar to burn. Set aside.

For the soup:

1. Prepare the vegetables. Halve the squash lengthwise (through the root) and scoop out the seeds. Peel it with a vegetable peeler or paring knife and cut it into cubes. Peel and chop the onion, garlic, and ginger.

2. Heat oil on medium-high in a large pot until spluttering. Add onions and a pinch of salt and fry, stirring frequently, until softened and translucent. Add garlic and ginger and fry for another minute, until no longer raw-smelling.

3. Add 1/2 tsp curry powder and stir to combine. Add the cubed squash and sauté, stirring occasionally, for a few minutes.

4. Add dashi and another 1/2 tsp curry powder. Cover and raise heat to high to bring to a boil. Reduce to a low simmer and cook for aboute 15 minutes, until squash is very tender.

5. Remove from heat and allow to cool slightly. Blend contents of the pot with an immersion blender, or in a blender or food processor, until liquid and even in texture. Cover.

For the udon:

1. Bring a large pot of unsalted water to a rolling boil. Shake excess starch off of the noodles and add them to the pot.

2. Cook, stirring occasionally with chopsticks or a pasta spoon, until the noodles are cooked through and no longer taste raw. This will take 10-13 minutes for fresh or dried noodles, and 13-15 minutes for frozen. If your frozen noodles are parboiled, they will only need to be blanched for 30 seconds to a minute: be sure to read the package instructions.

The noodles should be slippery and neither hard in the center (if dried) or mushy on the outside, but firm and “koshi” (こし or コシ; “with body,” “al dente”).

3. Drain and rinse with cold water to halt cooking and rinse off excess starch. Set aside.

For the tofu:

1. Drain tofu, wrap it gently in a kitchen towel, and allow it to sit for about 10 minutes to release water (there is no need to press it).

2. Cut tofu into 1" (2.5cm) cubes and gently toss them in potato or cornstarch (potato starch will yield a crunchier result).

3. Heat about 1/2" (1 cm) of oil in a large pan. Fry tofu, flipping as necessary, until golden brown on all sides. Set aside. (Note that tofu will stick to the bottom just at first; it will release as the starch cooks.)

4. In a large pan (the same one you used to fry the tofu is fine, if you remove the oil), combine tofu, sake, mirin, soy sauce, and sugar. Cook, stirring constantly, until the sauce has thickened to coat the tofu. Be careful not to allow the sugar to burn. Set aside.

For the apples:

1. Wash and cut apples into slices about 1/2" (1 cm) thick. Coat them in the remaining curry powder.

2. Heat margarine in a large pan on medium until melted and sizzling. Reduce heat to low and add apple slices in a single layer. Fry, flipping once, until slightly softened and browned on both sides. You still want a bit of bite to them!

To assemble:

1. Reheat the broth on the stovetop. Submerge the noodles in a pot of hot water for about 30 seconds to warm. Divide noodles into individual serving bowls and cover with broth, apples, tofu, sliced green onion, and sesame seeds.

[imnotsorryanymore5]

A snow day calls for homemade acorn squash, and tomato soup !!!

[jadeinfused]

Witchy Scorpio Season Activity: painting little acorn squashes on a sunny November afternoon🎃✨️🍂

[rosielav]

Gourds!!

It's been a gourd kind of day haha

What's your favorite gourd? Would you like a lil drawing, perhaps a lil gourd friend?

Boy, do I have just the thing for you!!!

[fattributes]

Warm Roasted Acorn Squash and Wheat Berry Salad

[corythesaxon]

I made a masterpiece!

[existancexisxstillxpain]

My mom keeps gossiping with my ex’s sister about him today. I told her to stop and don’t talk to me about it, but she keeps saying “oh just one more thing”. It’s just pretty disruptive to my mental, because I tend to think about this kind of thing a lot. Like I don’t need to know these silly little psychotic details like what he was yelling when the cops pinned him down. Or what entity he currently thinks he is… I lived that for a long time… Why is this so funny to you???

So idk, here’s some soup we had for dinner.

[morethansalad]

Grilled Autumn Vegetables with Sage Brown Butter Bean Dip (Vegan-Adaptable)

[visitingforpleasure]

Parmesan Roasted Acorn Squash Slices of squash are roasted to tender deliciousness in this easy side dish recipe after being tossed with Parmesan cheese and herbs. 1/4 cup grated Parmesan cheese, 2 tablespoons olive oil, 1/2 teaspoon kosher salt or to taste, 8 sprigs fresh thyme, 1/4 teaspoon ground black pepper or to taste, 1 acorn squash - halved lengthwise seeded and cut into 3/4-inch slices