Sigh. This blog. I try to take care of it, but I struggle to publish something when I don’t have anything to say. And that turns out to be most days.
The other day on my commute to work, I stood behind a woman who – I kid you not – talked for a non-stop 20 minutes to her companion. I was awed by all of those words. For the sake of the company I am with, I’ve moved away from one-word responses to open-ended questions, but my heavens, 20 minutes of words? Is that some sort of magic?
As I sit trying to find the right words tonight, the nightly news is on in the background. The big story? Custody arrangements for dogs of divorce. What a world we live in where that is a problem we have the bandwidth to solve.
I was thinking of this theme today actually. About how lucky I am that my only food problem is my food blog. And that finding words – instead of finding shelter or clothing or love – is my big challenge.
A smaller challenge is deciding what to cook for dinner that’s not popcorn. I ate like a queen this week during Queen’s Feast – Charlotte’s restaurant week – so something light and healthy seemed in order. Salad it is.
This one – dressed arugula stuffed in roasted acorn squash bowls – was easy to prepare. My goal to eat at least one green thing each day (I’ve had this goal for about three years and am just now getting around to doing it consistently, so I’m not going to call that much of a win) has evolved into one salad each day. Serving a simple salad in a roasted squash bowl was a nice change from piling cubes of roasted squash onto a bed of lettuce. Plus, it looked cool. Enjoy!
Roasted Squash Salad Bowls
- 2 acorn squash
- 3 tablespoons extra virgin olive oil, divided
- 4 tablespoons (1/2 stick) butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon fresh thyme
- 4 teaspoons brown sugar
- 4-5 cups arugula
- 1 lemon, juice of
- shaved Parmesan cheese
- Cut each acorn squash in half, then use a spoon to scoop out and discard the seeds and fibers.
- Place the squash, cut side up, on a baking sheet, and drizzle the inside of each squash with 2 tablespoons of the olive oil.
- Place 1 tablespoon of butter in each squash, then sprinkle each with the salt, pepper, thyme, and brown sugar.
- Roast the squash at 350 degrees F until tender, about 45-60 minutes.
- Allow the squash to cool a bit while you prepare the arugula.
- Pour the remaining olive oil and the lemon juice over the arugula and toss lightly to coat.
- To serve, pile the dressed arugula into each squash half and garnish with shaved Parmesan.