Julia here. Thanks so much for checking out my blog. I hope you're enjoying the content you've seen so far. To keep it fun and help you really get a feel for the modern lifestyle (the Zeitgeist lifestyle!), I'm going to mix up the content so there's a variety of interesting topics.
As some of you already know, I'm German and have only been living in the United States for four years. I love both worlds, but I also love sharing a bit of my European heritage with all of you-- especially when it comes to food. The weather is making a shift. Gone are the long summer days, barbeques, and outdoor living. The days are shorter, the sun goes to bed sooner, and the desire to curl up with a blanket by the fire is constant. When these days roll around, I like to cook hearty vegetables and soup to warm up both body and soul.
Falling snowflakes, hot cocoa, holiday music drifting through the air...winter has a lot going for it, including its produce. The winter-haters might abhor the snow and the endless colorless meals, but not every meal in the winter needs to evolve around potatoes and broccoli. There are tons of vitamin-rich, cold-weather veggies you can stock up on. Acorn squash, for example, is loaded with healthy-goodness including carotenoids, Vitamin A, and potassium. What's great about acorn squash is its deep orange color (perfect for fall/winter) and its unfussy functionality.
I've been so busy lately, finding the time to cook has been a challenge. Lucky for me, my good friend Alex came to my rescue and cooked a delicious Acorn Squash dish for me which I'm happy to share with you. Alex is a magical mixture of cultures herself. She is half-French and half-German and is married to an American. She's a busy mom with a passion for food and loves few things more than sharing those meals with friends and family. This passion has led her to create a food blog of her own. It's set to launch in December, but until then, enjoy this light and seasonal recipe for her Hearty Acorn Squash:
Recipe Acorn Squash with Roasted Vegetables & Feta
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Cut the acorn squash in half. Scrape out the seeds and gunk. Season the inside with old bay seasoning, salt, pepper, Parmesan and drizzle with olive oil. Lay the acorn squash cut side up on the sheet and roast for 1 hour until tender.
While the squash is cooking, steam cauliflower florets for about 5-7 minutes until they're tender but still have a crunch. Warm 1 tablespoon of olive oil in a nonstick frying pan over medium-high heat. Add chopped onions and cook until they're soft. Add mushrooms to the onions until they're soft as well. Add minced garlic, spinach, cauliflower, marjoram, and salt and pepper. Stir it all together and cook for an additional 3-5 minutes. Fill the acorn squash with the veggie mixture, add a little more Old Bay Seasoning to your liking, and crumble the cheese on top. Roast for another 15 minutes in the oven.
Enjoy & have a great weekend!