Monday, January 2, 2012

Dark Days 6 Brought To You By Cast Iron

No dishes to speak of!  I used a Dutch oven for the collard greens and my skillet and lid for the acorn squash. 

I've made cornbread dressing so often that I just winged it here.  I baked the halved acorn squash, covered, for about 45 minutes.  Then I filled the cavities with cornbread dressing, sprinkled a little raw bacon on top, and baked them about 20 minutes longer.  The extra dressing went in a casserole alongside.

The kids treated the squash like bowls and ate mostly dressing.  I think they were a little perplexed. (Aunt Shana, are you reading?  Ben's wearing a trendy necklace that his sister made him from your Christmas gift!  They played with the beads in such utter absorption that I kept checking on them because usually that quiet means naughty or sleeping.)

But my husband ate the squash right down to the skin.

(Specifically, dark days' ingredients, all local and organic noted:  acorn squash, cornmeal, organic eggs, milk, butter, organic celery, onion, organic bacon, collards, organic garlic)


Carolyn said...

That looks GOOOOOD! We grew a lot of butternut squash this year, and have a decent supply for winter, but no Acorn Squash :(

Enjoy yours!

BLD in MT said...

Sounds keen to me! Cast iron is awesome. And just about anything with squash! I really enjoy seeing your dark days meals.

Christian - Modobject@Home said...

Cornbread stuffing... ingenious! With bacon... perfect! I never would have thought of that on my own. Yum!

Chiot's Run said...

I love cast iron and cook almost exclusively in it or glass.

You had me at bacon for this recipe - MMMM.

Polly said...

we have been enjoying acorn squash, too, but I was stuffing with shiitake and onion. I need to kick it up a notch; I like the cornbread dressing idea.