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Acorn Squash Pie
Ingredients
2 1/2 pounds acorn squash, cut in half and seeded
1/2 cup firmly packed dark brown sugar
3 large eggs
1/2 cup heavy cream
1 1/2 teaspoons apple pie spice
1/2 teaspoon salt
2 tablespoons salted butter, softened
1 (9 inch) unbaked pie crust
Directions
1. Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
2. Arrange squash on lined baking sheet, cut side down. Bake for 45 minutes or until rind is softened to the point where a knife blade will easily pierce and not become stuck. Allow to cool. Spoon flesh from rind.
3. Reduce temperature to 375 degrees F.
4. Place 2 cups of squash in a food processor and process until smooth. Add brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.
5. Pour the squash mixture into the pie crust. Bake until filling rises, about 1 hour.
Spaghetti Squash in Lemon Caper Sauce
Ingredients
Large spaghetti squash
2 teaspoons extra-virgin olive oil, divided
Medium onion, diced
5 garlic cloves, thinly sliced
1 1/2 cups diced tomatoes, drained
1 bunch kale, finely chopped
1 cup vegetable broth
1/2 cup dry white wine (optional, but recommended)
1 1/2 cups cooked chickpeas
2 tablespoons capers, drained
4 tablespoons lemon juice
Sea salt
Black Pepper
Directions
1. Preheat oven to 400 degrees F.
2. Cut squash in half lengthwise and remove seeds. Rub flesh with 1 teaspoon olive oil and season with salt and pepper.
3. Place squash cut-side down in roasting pan with small amount of water. Place in oven and cook until rind is slightly soft, ~30 minutes.
4. While squash is roasting, cook onion and garlic in remaining teaspoon olive oil in large pan over medium heat for about five minutes, until onions become translucent.
5. Add broth and wine to pan, bring to a rolling boil then reduce to a simmer.
6. Add tomatoes, kale, capers, and chickpeas and cook until heated throughout, ~5 minutes.
7. Remove from heat and stir in lemon juice.
8. Once squash is done cooking, scrape meat from rind with fork and place in a large bowl. Toss with vegetable mixture.
9. Season with salt and pepper, top with remaining sauce.
Fried Green Tomatoes
Ingredients
2 green tomatoes, cut into 1/4" thick slices
1/2 cup flour
1 egg
1/4 cup milk
3/4 cup bread crumbs (seasoned or unseasoned)
vegetable or peanut oil for frying
Directions
1. Heat oil on medium heat in frying pan.
2. Set up dredging stations: one bowl for the flour; one for the egg and milk, whisked together; and one for the bread crumbs.
3. Dip slices of green tomatoes into flour first, then egg mixture, then coat the slices in bread crumbs. Set the coated slices on a plate.
4. Fry the coated slices in the oil in small batches until the coating is golden brown.
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