New things are happening. After a lifetime of sloth, I started jogging. It’s weird. I try not to think about how weird it is. I especially try not to think about the weirdest part: that I actually sort of like it. Crisp morning air. Excellent dog watching opportunities. Perfect time to distract oneself with the Joy the Baker podcast. Giggles are great for jogging. Because you are mainly giggling and not really paying attention to the fact that you are exercising (though you should pay some attention to where your feet are going otherwise you might trip and fall on your face or into one of those dogs I mentioned). If it weren’t for this lovely podcast, I never would have found the equally lovely Shutterbean. It was on her blog that I found this lovely recipe and discovered a newfound love for squash.
Nut-Stuffed Acorn Squash, adapted a smidge from Shutterbean
3 Tbsp butter
1 large onion, chopped
3 cloves garlic, minced
2 tsp salt
2 Tbsp fresh sage, chopped
1/3 cup almonds, chopped
1/3 cup cashews, chopped
1/3 cup pecans, chopped
1/3 cup plain greek yogurt (I used fat free)
2 eggs lightly beaten
1/2 cup parmesan cheese, shredded
2 butternut squash, halved, seeded, and hollowed out a bit
splash of olive oil (for topping)
Step 1: Preheat oven to 350 degrees Fahrenheit.
Step 2: Melt butter in a medium pan on medium high heat. Add onions and garlic, and cook until the onions soften. Add the sage and cook for 1 minute. Remove from heat, and add nuts to the pan.
Step 3: In a medium bowl lightly beat eggs, and combine them with the cheese and yogurt. Stir in salt and sprinkle with pepper. Add this mixture to the pan with nuts and onions, and stir to combine.
Step 4: Scoop the nut mixture into your hollowed out squash. Arrange squash halves on foil-lined baking sheet, and bake for 45 minutes or until soft when stabbed with a fork.
Step 5: Serve with a drizzle of oil and sprinkle of parmesan!