I spent my day working out of The Butcher Shop in the South End today. We had a big photo shoot in the morning of some giant cuts of meat (i.e. ribeye, 2-inch thick filet mignon, rack of lamb) for a brochure for Savenor’s market. I love days like today where I get work done but don’t have to sit in an office.
While sitting at the window at TBS, I looked outside and saw all sorts of beautiful, fresh produce at Siena Farms, which is just next door. There was a big box of acorn squash out there just starting me in the face. I had to buy some. And I did. What resulted was an easy dinner that looks way fancier than it actually is. Perfect for impressing that special person in your life. Or yourself. You’re special too.
Acorn Squash with Quinoa and Eggplant
- 2 acorn squash, about 1 lb each
- 1 cup quinoa, cooked
- 1/2 eggplant, small dice
- 1/2 vidalia onion, small dice
- Salt, pepper, herbs de provence
- 3 tbsp butter, 1 tbsp olive oil
- Preheat oven to 400 degrees.
- Cut top off each squash. The top should only be about an inch down from the top of the squash. You want the top to look like a little hat.
- Scoop out all of the seeds and threads and throw away.
- Place squash opening down on an oiled baking sheet. Bake for 40 minutes. Having the squash opening down will allow it to steam itself.
- Melt butter and oil together. Saute onions over medium heat until translucent. Even longer if you want them to be more tender.
- Add eggplant to onions. Saute until eggplant is cooked through.
- Season with salt, pepper, and herbs de provence. I found this mix to be the best when a bit on the peppery side. It offsets the sweetness of the squash perfectly.
- In a medium sized bowl, mix cooked quinoa and eggplant/onion mixture.
- Take squash out of the oven, place on a place. Fill each squash with quinoa/eggplant/onion mixture.
- Serve with top of squash for effect (If that’s your kind of thing. It was mine. Squash Hat.)