Working hard and playing hard is the motto in advertising. This past week was a testament to that. Thankfully I got to let lose over the weekend by hanging out with my BFF Hillary and spending time with Tristy (aka Tristan).
I figured 8 months was a long enough wait before his first baking session. This kid is going to be a prodigy in the kitchen if I have anything to say about it.
We started his lesson with a boxed cake mix. I use the term “lesson” loosely. It pretty much included Baby T in his high chair banging the measuring cups and grabbing an NSYNC magnet off the fridge (why my mother has kept that for so long, I have no idea). Still, he loved the cake. So I think this is promising.
Last night I tested a recipe for an article I’m working on for the paper. For a side dish, I made roasted acorn squash.
Best acorn squash ever.
In our house, our squash runneth over. Literally. Oliver was almost plummeted by some of the squash that fell off the counter last week. The truth is, I’ve hit a rut, which is why that squash pile isn’t getting any smaller.
I’ve already made Butternut Squash Mac and Cheese, Butternut Squash and Goat Cheese Gnocchi, Butternut Squash Soup and Roasted Butternut Squash Salad. With so many squash recipes under my belt this year, I have finally figured out what makes squash taste great.
Mascarpone and fig jam.
I’m pretty much convinced that mascarpone is one of the best foods ever created. Schmear some on a quick bread and you’ll be kicking yourself for not trying it sooner. Dolloping a bit on top of squash gives it creamy texture that makes the squash melt in your mouth. The jig jam offers some added sweetness plus a hint of fruit flavor.
Although this is the least glamorous thing you’ll ever eat (hence no picture), it is by far one of the best ways you can prepare squash.
Roasted Acorn Squash with Mascarpone and fig Jam
Serves 6 side dishes or 3 main servings
- 1 Acorn squash
- 2 tablespoons butter (I used Brummel and Brown)
- Cinnamon sugar, to taste
- 6 tablespoons mascarpone
- 6 teaspoons fig jam
Preheat oven to 400°F. Using a knife, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.
Coat the inside of each half with 2 teaspoons of butter. Sprinkle a tiny bit of cinnamon sugar on top. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. When finished, remove from oven and let cool a little before serving. Spoon out the flesh and mix in mascarpone and fig jam. Serve.
I can’t believe how fast the time has gone, but I’m celebrating my 2-year blogiversary on Wednesday! To celebrate, I’ll be giving away something extra special that any cook would die to have. I left a hint in this post. Can you guess what it is?