Last Tuesday, just like most Tuesdays, Fridays and Saturdays, I was in downtown Lancaster at the Central Market and was compelled to pick up an acorn squash and also a small rosemary plant. When I got home I saw that my Dad had picked up some figs there himself and as I went for a run that evening I thought of how well these things could go together. He had also picked up the first pears of the season, delicious, and so I thought I could incorporate these as well. The result was super delicious, although I will give more credit to the delicious local produce, especially the figs, than I will to my culinary skills.
Here is what I did:
Cut 1 acorn squash in half. I used just one half because it was just for me, but you could cook both halves at the same time. I scooped out the seeds and rubbed my chosen half with olive oil, then took some pieces of rosemary and stuffed them in and around the squash. I placed it facedown on a foiled cookie sheet and cooked it in a 350 degree oven until it was soft (poking it with a fork is a good way to test). It takes 40-50 minutes but keep testing.
Meanwhile I sliced up about a quarter of a red onion, 1 pear, 4-5 figs (quartered). Once the squash was done I took it out and let it sit while I took care of the rest. I sauteed the onion in some butter for a minute or two until they started to get soft, then added the pear and figs and some cinnamon. I let this cook for about 5 minutes, until it got good and juicy and delicious smelling. I mixed the fig and pear mixture with a mixture of brown rice and rye grains that I had been cooking while the squash was in the oven. Then I filled my acorn squash, sprinkled some chopped roasted almonds on top and put it back in the oven for about 10 minutes.
I stuffed way more into my acorn squash than looks good or is necessary, but I only cooked up half a squash and did not want to waste the delicious filling. Cooking for one is difficult! I was thinking it would be fun to try other grains, like quinoa, or couscous. The fig, pear, squash, rosemary and cinnamon was a great combination though!
