Wednesday, September 24, 2008

2 Penguins & Stuffed Butternut Squash

Two penguins are walking along an iceberg. The first penguin looks at the second penguin and says,

"You look like you're wearing a tuxedo."

The second penguin replies,

"Maybe I am."
I'm still in Ithaca. Nothing much happens here, so I don't have a lot to report. Instead I must resort to silly jokes and Alfred Hitchcock movies.
I've been looking for employment beyond pony jockey (we went to a horse show on Sunday! Fun!), but have thus come up unsuccessful. Blame the economy, the fact that I am surrounded by The Nothing (at least it feels that way sometimes) or that I got a fairly useless degree.
Oh wait, there was something. I made stuffed butternut squash this evening. I sort of made up the recipe, so I wanted to document it:

Butternut Squash
Olive oil
Garlic (minced, 4 cloves)
Onion (chopped, 1 small)
Spring Onion (sliced, eh...half a cup?)
Veggie Ground (3 tbs)
Cheddar Cheese (grated, half cup - maybe more)
Pepper (fresh ground)

Slice squash in half and then cut of the long bit above the bulb. Once you've scooped out the seeds, you should have a nice bowl shaped squash. Drizzle the "bowls" with olive oil and bake in the oven for maybe half an hour (til they're cooked...) at around 400 degrees. In the meantime, peel the "stems" of the squash and dice. Heat up olive oil in a pan, add onions and garlic. Once the onions have become a little translucent, add the diced squash and spring onions. Season with salt and pepper to taste. Once the squash has softened a little bit, add the veggie ground. Cook until delicious.

Remove squash bowls from oven once they are done. Spoon in the stuffing, pack it as firmly as you can, as it will shrink a little in the oven. Cover the stuffing with grated cheese, put back in the oven to bake for another half hour.

Remove and serve with a nice salad made out of tomato, bell pepper and avocados that your friend Margo sent you from California, because you're too poor to buy them in Ithaca. Enjoy!