Monday, October 25, 2004
Cranberry nut acorn squash (yum!!)
Here's a delicious Thanksgiving vegetable recipe which I heard on the radio while driving to a weekend of T/thanksgiving. I couldn't write the recipe down (and I say that as someone who took photographs while driving across the Golden Gate Bridge, alone, on the theory that I might not be there again as a passenger; I didn't swerve into anyone or drive off the bridge, either; photos take a lot less time and concentration than writing down ingredients, trust me). Anyway, the recipe is for cranberry nut acorn squash. A Culinary Institute of America chef mentioned it on an NPR talk show. Eager to get a copy of the recipe, I arrived at my hosts' home and said hello and exchanged hugs and kisses, then mentioned the salivating I'd been doing for hours. They liked the way the recipe sounded too (or wanted to humor me) so we logged onto the station's website, printed the recipe, added needed items to the Wednesday morning shopping list, then cooked and ate the dish. Half a squash is perfect for each person and then you have half left for some other time over the weekend, with a nice salad. Highly recommended.
Labels: food
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