I picked up an acorn squash–my favorite of the squashes. Unlike most people I prefer mine savory, with lots of salt and onions. Might seem like a weird combination but the saltiness of the feta and crunch from the onions go really well with the soft squash, which almost becomes like a sauce on its own.
- 1/2 an acorn squash
- 1/2 red onion
- 1/2 green bell pepper
- 2 cloves garlic
- 1 chunk feta (about 2 tablespoons)
- Romano cheese
Start by roasting the squash. Cut in half, cover with olive oil and salt, and place cut side up on a baking tray. 400 degrees for 25-35 minutes, depending on the size. Let it cool while you get started with the rest of the sauce.
Cut onion and bell pepper into thick slices. Once the squash has cooled enough for you to not burn yourself, spoon out the flesh–you can get it out in whole pieces if you try hard enough. Sautee onion, garlic, and bell pepper for about 5 minutes until almost soft. Add enough chicken stock to just barely cover the bottom of the pan.
Slice squash into 1/2 inch chunks and add to the pan. Sautee for one more minute, until squash has started to fall apart and become one with the stock–add more stock or olive oil if necessary. Remove from heat and add feta, which also becomes saucy when melted. Serve with fresh pasta and garnish with romano cheese and fresh herbs if you have them. Tasty!
I also picked up some purple potatoes from Michigan and made purple mashed potatoes…nothing special (milk, butter, cheese, chicken stock) but they look pretty cool.