On Friday, as part of Laura’s Strange But Goodlink-up , I showcaseda number of the rather odd–by most ‘ordinary’ standards–culinary creations that had been defining my home-for-the-holidays Christmas dining.
The most intriguing, I do believe, was this Blueberry Mustard Thyme Twice-Baked Acorn Squash that I had whipped up on the spot Christmas Eve. Because I have already taken to considering the Strange But Good link-up a sort of What I Ate Wednesday for foodie freaks, I didn’t have the recipe for you then. And I was also tasked by meat-and-potatoes-loving Stepfather Smart to recreate the dish and serve it for the crowd on Second Christmas with my stepsiblings. Obviously I needed to see how it went over with a crowd of ‘normal’ people before assuring you that this might be weird sounding…but it is definitely delicious tasting.
Also I needed to take more photos to flesh out this post.*
*Secret Life of the American Food Blogger. First, you need to slice and scoop your acorn squash, spray it with cooking spray, flip it upside down in a pan, and put a wee bit of water down in there. [For a cross between roast-induced caramelization and super soft steaming action.] Bake at 425 degrees for 45 minutes. If you are patient enough to let them cool, God bless you (merry gentlemen), but if you aren’t, it is a good idea to have an adventure with Bilbao Baggins through Middle Earth to distract you for awhile. After that, let the scooping begin! For every cup or so of squash you extract–and make sure to leave a little bit of a border for support–you will add 1 1/2 tsp. stone ground dijon mustard, 1 1/2 Tbsp. 2% Greek yogurt–I used Chobani–, and about 1/4 tsp. dried thyme. [I have made it with both leaves and ground versions of the herb...adjust amounts according to taste.]I was super lucky to uncover this CRAZY delicious roasted garlic and cabernet mustard in Mama Smart’s fridge. If you are not as lucky, add in either some finely minced garlic, or some garlic powder. I added a wee bit of salt and pepper to the mix, and about 2 Tbsp. frozen blueberries for every cup of squash.*
*No need to thaw them! Mix and mash, and mix some more. Be careful not to mix too much or you might almost have a nervous breakdown in the kitchen when the berries start to dye everything a strange pinkish brown.*
*Not that that happened to me. If you have some random fresh thyme or some green onions you can add those for a little prettification, but either way, you need to get those bad boys under the broiler for about 6 minutes, until they get nicely browned and heated through.
This is a wickedly weird, but simple recipe, with bingeworthy results.*
*Your GI system can thank me for the excessive consumption of squash skin later. Blueberry Mustard Thyme Twice-Baked Acorn Squash[Makes 2 halves]
1 large acorn squash (2 cups or so baked acorn squash)
3 Tbsp. 2% Greek Chobani yogurt
1/2 Tbsp. stone ground dijon mustard
1 tsp. finely minced garlic
1 tsp. dried thyme
salt + pepper (to taste)
1/4 cup frozen blueberries
Slice acorn squash in half lengthwise. Scoop out seeds and spray flesh with cooking spray.
Turn squash upside down in a baking pan and add about 1/2″ water.
Bake 45 minutes at 450 degrees.
When cooled enough to handle, scoop out flesh into a small bowl, leaving a small border of squash in the shell for support.
Mix together squash, yogurt, dried thyme, mustard, s + p, and blueberries.
Return squash mixture to shells.
Broil at 500 degrees for 6 minutes, or until toasty brown and heated through!