Monday, August 3, 2009

Fried Creamed Corn Stuffed Acorn Squash Recipe

1 LG or 2 SM Acorn Squash
Slice squash in half length wise and scoop out seeds w/ a spoon. Coat with olive oil and roast cut side down for 30 minutes at 425º.

1 strip fatback (or bacon)
render fat from fatback in a iron skillet

1 chocolate sweet pepper ( any sweet pepper will do) diced
10 garlic chive scapes ( 2 cloves garlic)
saute´peppers and garlic until tender

3 ears sweet corn
1 cup raw milk
1/2 cup parmesan cheese
1/2 cup chopped pecans (or walnuts, almonds or other nut)
4 tomato slices
Cut kernels from cob and put into skillet with previous ingredients. Turn up heat and fry corn until slightly carmelized. Turn heat to medium low. Pour in milk and cheese and reduce down until thick. Add salt and pepper to taste at some point during this process.

Turn squashes over and fill each with corn mixture. top with chopped nuts. Bake for 15 minutes at 400º.
Top with tomato slices. Put back in oven and turn broiler on high. Broil for 3 minutes.

Take out of oven and eat.

1 comment:

April said...

Sounds tasty I think I'll have to try it although I don't think any of the others in my family will eat it. They aren't as veggie adventurous as I am.