Thursday, October 13, 2011

Matt's squash boats



When my husband cooks he gets creative, and never tells me what he's making. It's always a surprise. :) Last night he grilled these squashes, filled with an array of garden goodness. When I asked him what he did (since I was going to report it here today!) he said he sauteed onion, garlic, shitake mushrooms till tender. Then added fresh tomatoes and spinach till the spinach cooked down, just a few minutes. I did see him splash a bit of wine into the pan. Then he spread the sauteed veggies into the halved and hollowed out delicata squashes, sprinkling on Vermont cheddar and fresh dill. Or I think thyme would also taste good. He said he was going for a spinach pie kind of flavor. Then he wrapped them in foil, putting two halves together, and grilled them about 30-40 minutes and I can tell you they were yummy! 


4 comments:

  1. yummy! i just happen to have all these ingredients on hand, i may need to try this. thanks heather!

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  2. this looks like such a great recipe! we've got two delicata on our counter. maybe more.

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  3. another way to enjoy sweet and tender delicate is to cut them in half, scoop out the seeds and bake them scooped side down in the oven at 400 F for 10-15 minutes. Remove them, add your sauteed veggies and greens (in soy sauce) and then pop them back in the oven for another ~10 minutes. Sweet and savory bliss!

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  4. This looks amazing! I've made something similar with zucchini or summer squash that grew to enormous proportions, but would never have thought of giving it a try with winter squash. What a great idea!

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