The Great Ginger Gorgonzola Gourd
I know we’ve been on a bit of a winter squash overload here on ES lately, but ya’ll food world people keep telling us we have to be good locavores, and if that means three solid months of gourd-tastic gourmet, well, so be it. (Aside: I’d kill for a good fucking tomato right now). But no, instead we’ve just got more winter squash.
Now that I have you sufficiently unexcited for this post, let me say that this semi-planned out acorn squash side turned out pretty damn tasty. But then again, most things do when you smother them in creamy cheese, aka the official ES way to eat your vegetables. If you’re not totally lost in summertime dreams of watermelon and sweet corn, check out this simple squash recipe after the jayjay.
Ginger-Gorgonzola Acorn Squash
– Preheat the oven to 385. I always think 375 doesn’t cook quick enough and 400 is just effing crazy. OK, yes, I’ve got oven OCD. Heat it to whatever you damn want.
– Cut one acorn squash in half and roast for 15 minutes, or until it’s soft enough to peel the skin off.
– Peel the skin off (bet you saw that one coming). Chop into ¼-inch squares; place in a baking dish.
– Grate 1 tablespoon of fresh, peeled ginger on to the squash cubes. Salt. Return to oven for 20 minutes or until the cubes are soft and tender.
– Take the squash out of the oven and spread ½ cup of crumbled gorgonzola cheese all over. Mix well.
As stated, it’s creamy, cheesy deliciousness that makes your gourds worth eating. It was even better the next day, when the ginger taste had really mingled throughout.
I do have to make one confession. As good as it was, both Alex and I agreed it would have been even better with butternut, but then again, we both agreed, so would every squash dish. I mean, it was good, but I don’t think I would ever buy an acorn if there was butternut around. Am I crazy or do others agree with that assessment? Is there anything butternut does that acorn can do better?