We went vegetarian last night, which is something that happens, oh, never. Well, OK, we didn't actually go completely vegetarian - there was a little bit of chicken stock involved, but that was only because I didn't have any vegetable stock, and my freezer's still filled with the rewards of last week's stock-making experiment.
So, anyway, we went nearly-entirely vegetarian last night. I've been on a mission to find new squash recipes lately. The CSA is full of squash these days - all different kinds - and I don't have a whole lot of experience with any of them beyond butternut. On Tuesday, when I picked up my vegetables, I decided to take a chance, to throw caution to the wind. I brought home an acorn squash (I know, shocking and exciting!) and found myself a recipe.
And it was really good. The recipe in question - this one - calls for roasting the squash and stuffing it with a slightly updated mac-and-cheese like mixture of orzo and cheddar cheese. Initially, I was a little concerned that a) it just wasn't going to be filling enough, b) it would be a little bland and c) that the squash and cheese wouldn't work well together.
I'm happy to say that I was wrong on all counts. The sweetness of the squash is actually a great combination with sharp cheddar and Tabasco, and the whole dish is so filling that I couldn't finish my whole meal.
Mid-meal, Cooper, who was more than a little skeptical about going meatless to start, said, "You know, this is a really great fall vegetarian meal."
Which, I think, is probably the highest praise that we get around here.
Next week, maybe I'll get crazier. I'm thinking I just might go delicata.