Squash is Good

Sunday Dinner Sep 12, 2010

I love cooking, but I hate cleaning up! I will try to make this a regular contribution….when the meal is worthy!

My Inspiration: Anniversary dinner at Italian restaurant on friday night

My Menu: Roasted squash Manicotti and Pork Tenderloin with apple gravy.

My Wine: Sovereign Opal 2009: Calona Vinyards

What I did : Roasted butternut squash Manicotti  Cut the squash in half (substitute, acorn even pumpkin – not spaghetti tho), scoop out seeds and score the flesh with a knife. Pour olive oil all over and add salt pepper and garlic and bake at 350 for approx 2 hours or until fork tender. Scoop out into a bowl and mix it with about 1 cup of shredded asiago (could use parm or any other stronger cheese) some freshly ground nutmeg and more salt and pepper. (Adding ricotta or cottage cheese would make it go further.) I Boiled some Manicotti, filled a ziploc bag with the cheese and squash mixture, snipped off the end and filled each one. Tip for not ripping the noodle is to squirt a little into each side so your squirts meet in the middle. Bake them together for about 1/2 an hour with a drizzle of olive oil. Serve with roasted Pine Nuts (try with a cream / cheese sauce, pesto or a tomato sauce but they are also REALLY good just on their own). These would also be great in shells or as home-made ravioli   Pork Tenderloin with Apple Gravy Marinate the pork for about 4 hours in olive oil, mustard, salt pepper, apple cider vinegar, fresh rosemary, honey and garlic.  Bake @ 350 or BBQ the pork basting it occasionally with the juices until the temp reaches approx 170 degrees.  Add a touch of flour to the drippings and instead of water use some apple juice or apple sauce, stir until cooked.

Oh and a salad on the side – N

I'm not a food stylist....yet