Wednesday, November 18. 2009
My new favorite thing, pomegranates! They take some serious maintenance to get the little seeds (avrils) out, but so worth it in the end.
They’re a little bit weird to wrap your head around - sweet, juicy and crunchy all at once. Whaat? But after the initial few bites, I couldn’t put them away.
For dinner tonight, I whipped up a tasty baked acorn squash with sausage. I didn’t really follow a recipe and I didn’t really measure anything, so my recipe is a big vague. This dish turned out really well – quite delicious - so I deem it a success!
Heat oven to 350 degrees
Cut the squash horizontally and scrape out the seeds.
Brown the sausage over medium-high heat, set aside when done.
When the rice is done cooking, add to the sausage & vegetable mixture.
Increase oven heat to 400 degrees.
Spoon the mixture into the squash until full. Top with shredded parmesean cheese.
Return to oven and bake for 5-10 minutes, or until cheese is golden.
You can also find the recipe on the wiki, if you so desire.
Serve with a glass of Turning Leaf Pinot Noir or your favorite later. Yum!
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