Stuffed Squash

I don’t know why, but I have this yen to make the untasty taste good.  Earlier this year (but before Crummy Cook, I think) I tried to make a decent-tasting kasha dish.  Debbie actually succeeded with this later in the year by the time-honored expedient of using boatloads of butter.

Squash (of the non-zucchini variety) is pretty un-tasty in my book, so as the first winter squashes start to come out I’m going to try various ways to make it taste good.

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Here’s the first shot.  Even Epicurious shies away from calling this stuffed squash: Orzo and Cheese baked in Acorn Squash.  I thought I had “white” orzo but only had whole wheat, and the cheddar I got was a Life’s DHA cheddar from Giant which was deeply insipid.  The net result was something pretty much like other stuffed squash I’ve had in the past: not inedible, but nothing that would redeem the stuff-ee.

Fortunately, I was alone.  Debbie was out of town and it was just me.  But I will try again: maybe I should just bite the bullet and poach it in a cup of butter.

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