Sunday, January 25, 2015

Winter wonderland is better with squash

If I call the following dish a squamelet, does that decrease its yumness factor?

See, it's basically an omelet -- in a squash -- then you squash is together and it's a squamelet. Get it?

Alternatively, I'm thinking about squirrel eggs. ('Cause squirrels eat acorns. And it's acorn squash. I'm so funny!) Feedback welcomed.

Here's the deal. This is delicious, and not just because it involves cheese. (Cheese!) It takes about three dishes, five minutes to put together and then at the end of it you have an omelet-like culinary experience that will not shoot your cholesterol through the roof. Also, acorn squash is delicious. Even just roasted, it's a little sweet and spicy and sort of feels like you're eating a dessert.

You start with squash. Cut it in half, de-seed it, balance the halves in a bread pan. I tried just putting them in a regular pan, but when you add the egg mixture the squash will tip over and you'll end up with egg everywhere.

Then you mix eggs, milk, salt, pepper and cheese -- I've used Parmesan and cheddar and can heartily recommend both, but come on, it's cheese, so you're probably going to be fine no matter what -- and then bake it for an hour. 

When it comes out of the oven it looks like this.

I think you should make this.

Squamelet (2 servings, or 4 if it's a side dish)

1 acorn squash
2 eggs
1/4 cup milk
Salt and pepper according to taste
1/2 cup shredded cheese
A couple pats of butter

1. Preheat oven to 425.
2. Cut squash in half, starting at the top, and scoop out the seeds. Using a fork, poke a few holes in the bottom and sides of the squash. Position on bread pan.
3. Put a put of butter in each squash half. This isn't necessary, but squash can be a little dry, so the butter helps. Plus ,it's butter.
4. Whisk eggs, milk, salt and pepper together. Add cheese and mix.
5. Pour carefully into the squash halves. For a normal-size squash, this should fill them both almost up to the rim. Don't overfill, because, well, if you do you'll immediately find out why you shouldn't overfill. :)
6. Bake for an hour. This will cook it all the way through, with the squash a little firm and the eggs a little soft, but not runny. If you like your eggs runny, which I do not condone, cook the squash for 15 minutes before adding the eggs. If you like the squash soft and the eggs firm, cook for an extra 10 minutes. You can cover the squash loosely with a piece of foil for the last 15 minutes to keep it from getting too dark.
7. Let it sit for a couple of minutes just go give the eggs a little while to solidify. Delicious!

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