Eat: Roasted Acorn Squash...a Matthew Ritter production

The world is comprised of those who like to cook and those who do not. Of the former, the divide continues further with recipe people and non-recipe people. I fall into the first camp. Matthew falls into the second. I want/need to know exactly how much of exactly what to add exactly when. Matt, on the other hand, is a freewheeling MacGyver in the kitchen. This is the man who added coffee--coffee--to a pot of chili! Grape jelly in stir fry! Soda in barbecue sauce! And do you know what? It works deliciously every time. He is a nice yin to my culinary yang.

All that is to say that this recipe for Stuffed Roasted Acorn Squash is a Matthew Ritter original. The dish is a great combination of fancy presentation and comfort food taste. The ready-made bowls present prettily with their scalloped edges and orange flesh. The acorn squash itself has a smooth texture and subtle nutty flavor. Both of these characteristics areamplified by a filling of walnuts and couscous. Then every few bites you get the unexpected yet complementary tart kick of cranberry. A wonderful mix!

On an unrelated note, I would like to add that I have been very busy lately crafting it up like you wouldn't believe. However, all of my recent projects have been Christmas-themed and I'm afraid that it is just too early to start posting it. The retailers of America would disagree. So get ready for a flurry of fun posts in a few weeks!

Stuffed Roasted Acorn Squash

2 acorn squash
2 tablespoons olive oil
1/2 teaspoon dried sage
2 garlic cloves
2 shallots
3/4 cup water
1/4 cup ginger ale
2/3 cup couscous
1/2 cup walnuts, chopped
1/4-1/3 cup dried cranberries

Begin by cutting the squash in half horizontally and removing the seeds and stems. Pour a small amount of water into a shallow baking pan, just enough to line the bottom. Then place each squash half (cut-side down) into the pan. Roast for 40-45 minutes at 355°F.

Towards the end of roasting time, you should prepare the stuffing. Heat the olive oil in a medium size saucepan and add your sage, garlic, and shallots. After a few minutes, pour in the water and ginger ale. Once boiling, stir in the couscous and remove the pan from heat. The couscous should absorb all liquid. If not, heat additionally as needed. Lastly, stir in the walnuts and dried cranberries

After the squash are roasted, plate each half and fill with stuffing.

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Want another great fall-time recipe? This week I made Pumpkin Spiced French Toast.

Eat: Butternut Squash Stuffed Pasta

While the dish was great, this photo is not. For that, I apologize.

This delicious dish, Butternut Squash Stuffed Pasta Shells with Thyme Butter Sauce, was the result of an impulse buy. Matt and I had just finished up a brunch date with his mom when we decided to mosey over to the next-door produce stand. I was in need of a pumpkin for the front porch and it offered an impressive selection.

We felt like such hip, locally-conscience urbanites shopping at the little stand that we began roaming the aisle trying to decide what other produce we could plausibly need after a recent trip to the grocery store. We both stopped in front of the butternut squash box and knew we'd found our treasure. Before we made it to the check-out counter, I had already chosen this recipe from my mental list of Pinterest Finds To Try.

The dish had a very long preparation and (honestly) was poorly selected as a workday meal. Fortunately, Matt can tell when I'm getting overwhelmed and the wheels are about to come off. He graciously jumped in, helped out, and by 7pm we were digging in to some extremely tasty pasta. The texture of the filling is smooth and creamy, with a subtle sweetness. Usually after conquering an involved recipe, I rarely think I will repeat it--mainly because I enjoy attempting new recipes. However, this was so good that I fully intend to make it again, although probably as a lasagna for faster assembly.

I modified the original recipe a fair amount, and I strongly suggest you follow my ingredient list!


Butternut Squash Stuffed Pasta Shells with Thyme Butter Sauce

Butternut Squash, peeled and chopped (4 cups)
Jumbo pasta shells (roughly 20, depending on how stuffed you want them to be)
16 oz Ricotta
1/3 cup parmesan cheese
1 garlic clove, minced
½ cup frozen spinach, drained
1 egg
Salt & pepper, to taste

Toss the squash in some olive oil and spread the pieces out in a large baking pan. Roast for 15-20 minutes at 425°F.

Utilize this time to cook the pasta shells according to the package’s directions.

Once the squash has roasted, you should be able to easily smash it with a fork. If not, continue cooking in the oven for a few minutes at a time, checking it regularly. In a large bowl combine the smashed squash, Ricotta, Parmesan, garlic, spinach, egg, salt, and pepper.

Wait until the pasta shells are cool enough to touch, then stuff each with heaping spoonfuls of the filling. This is a great time to call in the family for assistance.

After putting the shells in a greased baking pan, bake for roughly 10 minutes at 350°F.

NOTE: The original recipe calls for 20 minutes at 400°F. Don’t do this! I followed the instructions and regretted it; a few of the pasta shells were overcooked and crunchy. Gross.

To prepare the sauce, melt 1 stick of butter in a small pan, then add thyme to taste. Drizzle this sparingly over the pasta. If desired, sprinkle with additional Parmesan cheese.