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?

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  • gansie February 19, 2009  

    i think acorn works well if you use it as a main and give everyone their own little acorn squash. didn’t you and alex make that before, BS?

  • BS February 19, 2009  

    I think we used butternut (delicious)

  • Alex February 19, 2009  

    Yeah we basically buy squash and then one says to the other “Hey, what should we do with this squash?” and the other one says, “How about smother it in cheese?” and then the first one responds, “Haven’t we done that before?” and then the other one goes, “Not with this particular variety of winter squash” and then the first one goes “Yeah, but maybe this one will be better than butternut.” It isn’t. Ever.

    btw, jayjay?

  • Leah February 20, 2009  

    Here in the UK, we get the veggie box suprise every week and have to “make it work” a la Gunn. When you get three kinds of cabagge an onion and a parsnip delivered to you door for three weeks in a row and have to get pretty damn creative or, as you say, just smother it in cheese and dream of the day when tomatoes and kiwis arrive on your doorstep.

    Nice head shot btw B-love.

  • gansie February 20, 2009  

    @leah i’ve had an amazingly creamy parsnip soup at a restaurant, but have never messed around w/ the veggie myself. whats on your repertoire.

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