No. It's just a giant stomach ache. Here is a Passover recipe to keep things moving. I'll try and do a series this week.
Take that Egyptians!
Roasted Acorn Squash on a Bed of Mashed Purple Potatoes
This recipe is a a do-what-you want kind of thing. I'm just going to give you the ingredients to work with.
- 1 acorn squash or butternut
- 1/2 red onion
- 1/2 bell pepper
- 2 cloves of garlic minced
- crumbled feta
- olive oil
- salt and pepper
- purple potatoes
- butter
- milk
- vegetable stock
- protein (I like seared shrimp for this one...I know...very kosher)
- Heat oven to 400 degrees. In the meantime, cut your squash in half, place on baking dish and drizzle with olive oil, salt and pepper. When the oven comes to temp, roast for about 25 minutes until it is just tender, but will hold together when you spoon it out.
- Get a pot of water boiling so that you can make your mashed potatoes. I'm not going to instruct you further on this one, I trust you can handle it!
- Cut up your pepper and onion and saute it in some olive oil with the garlic. You'll want to go medium low on this one to bring out the sweetness and keep your garlic from burning. **Wait on this step until your squash is almost done**
- Take your squash out of the oven and let it cool slightly so that you can spoon it out and cut it into chunks.
- When your pepper/onion mixture is almost soft, add chicken stock so it just barely covers the bottom of the pan. We aren't trying to drown the food here. Cook for a few more minutes and then add the squash.
- Get a bowl and layer some mashed potatoes, squash mixture, perhaps some seared shrimp or chicken, and finally crumble over some feta.
