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Mediterranean Stuffed Acorn Squash Recipe

November 13th, 2012

Looking for a fabulous way to use the Tuffy Acorn Squash and fresh herbs from your garden this season? This mediterranean inspired recipe is sure to hit the mark. When roasted, acorn squash naturally becomes tender and subtly sweet, while the brushed on butter and brown sugar adds a warm, hearty flavor, perfect for chilly temps. While the acorn squash roasts, prepare the savory and sweet mediterranean stuffing. The fresh herbs picked directly from your garden brings this stuffing over the top, and tastes delicious hot as it does cold.

If you’re expecting vegetarian friends at your Thanksgiving this year, they will undoubtedly love this hearty main dish. This Mediterranean Stuffed Acorn Squash also tastes wonderful when paired with a favorite soup.

Mediterranean Stuffed Acorn Squash

(Serves 4)

2 medium acorn squash, halved and insides scooped out

2-4 tbsp melted butter

1-2 tsp brown sugar

sea salt and pepper

1 cup whole wheat couscous, or other whole grain

2 celery stalks, chopped

2 cloves garlic, minced

1 tomato, chopped

1 can garbanzo beans

1/2 cup raisons

1 lemon

2 teaspoons fresh herbs (thyme, parsley, sage, cilantro, or a combination)

extra virgin olive oil, for drizzling

Method: Preheat the oven to 400 degrees F. and place the acorn squash on a lined baking sheet. Brush the insides with the melted butter, brown sugar, sea salt and pepper. Bake for 40 – 45 minutes, or until tender and caramelized. Meanwhile, prepare the couscous by following the package instructions, and lightly saute the celery, garlic, tomato and a pinch of sea salt in a large skillet. Stir in the garbanzo beans, raisons, and fresh herbs, and remove from the heat when warm.

Combine the couscous with the vegetable mixture, and add the lemon juice, additional salt and pepper to taste, and a light drizzle of olive oil. When the acorn squash is roasted, brush additional melted butter and brown sugar inside the flesh (if desired). Stuff each half with the warm couscous stuffing, and serve immediately.

 

About Us:

Humble Seed specializes in premium garden seed kits that are packaged and themed for convenience and ease.  We are dedicated to providing the highest quality heirloom, non-GMO, non-hybrid, and organic seed varieties to those who choose to start from seed.

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Companion Planting: Best Friends in the Garden

February 22nd, 2011

 

Companion planting is more than planting your favorite vegetables together; it’s beneficial! When you plant flowers, herbs, and vegetables together it attracts garden hero birds and insects into your garden; birds and insects which are natural predators to those garden villains that like to eat plants. Companion planting—to attract beneficial birds and insects—is one of Mother Nature’s organic gardening methods. Aromatic flowers and herbs planted alongside vegetables also help confuse and deter garden villains that seek out specific plants.

Another benefit to companion planting is the ability to shade lower-growing, shade-tolerant plants by planting tall-growing plants near them. By shielding lower-growing, shade-tolerant plants with tall-growing plants, this will result in higher yields. One example is planting corn next to squash.

Here are some Humble Seed plants, perfect for companion planting for a harmonious garden:

Bull’s Blood Beet pairs well with White Spear Bunching Onion.

Rose Tomato pairs well with Scarlet Nantes Carrot, Purly Chives, White Spear Bunching Onion, and Titan Parsley.

Scarlet Nantes Carrot pairs well with Purly Chives, Black Seeded Simpson Leaf Lettuce, Common Sage, and Rose Tomato.

Tuffy Acorn Squash and Yellow Crookneck Squash pair well with Double Standard Corn and Nasturtium (an annual flower).

Companion planting increases the biodiversity of your garden, and certain plants most definitely benefit when other plant species are planted near them. This spring give companion planting a whirl!

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Seed Spotlight: Tuffy Acorn Squash

June 3rd, 2010

 

If you’re seeking an easy to grow vegetable then consider the Tuffy acorn squash. Dark green and deep ribbed, the Tuffy acorn squash will provide you with a wonderful gardening experience, and it’s excellent for baking, sautéing or steaming. This squash is so simple to prepare it’s as easy as cutting them in half, scooping out the seeds, adding a little bit of brown sugar or maple syrup with butter then baking for just over an hour. For so little prep work, the Tuffy acorn squash offers incredibly rich flavor. The seeds of the Tuffy acorn squash are great for roasting, and the blossoms can be battered and fried, for a delightful eating experience. As a note, before cooking squash blossoms make sure to remove the stamens, stems, and stigma.

The Tuffy acorn squash provides a sweeter, thicker and drier flesh than other acorn squash varieties, and plants, on average, will produce 5-6 fruits. The acorn squash is very low in saturated fat, cholesterol and sodium, and it is a good source of dietary fiber, vitamin A and B6, folate and magnesium, and a very good source of vitamin C, thiamin, potassium and manganese.

For more information on the Tuffy acorn squash visit Humble Seed then click on ‘our products’ then ‘Seed List and Details’ under ‘The Producer.’

Here is a great recipe to prepare after you’ve harvested the Tuffy acorn squash from your garden:

Slow Cooker Stuffed Tuffy Squash with Apples and Sausage

Ingredients

  • 1 pound sausage
  • 2 cooking apples, cored and chopped
  • 1 small onion, peeled and chopped
  • ½ teaspoon oregano
  • Salt, to taste
  • 2 Tuffy acorn squash, halved, seeded
  • ¼ cup water

Preparation

Place sausage in a skillet and cook until browned, breaking up sausage with the back of a wooden spoon. Drain sausage. In a bowl, combine sausage, apples, onion, oregano and salt. Liberally fill each squash half with sausage mixture then place in a slow cooker, in staggered layers. Pour ¼ cup water into the bottom of the slow cooker. Cook squash, covered, for 6 to 8 hours on low, or until squash is tender. SERVES 4

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