Well, the last issue of Everyday Food is now out on the street, and this is the letter that came with it:
There are, as usual, some delicious looking things, including the Peppermint-Meringue Brownie Cake on page 92. (I’d like to try this one: now to find an occasion to make it for.) This month’s Everyday Food Loves column is about phyllo dough, and a nice recipe for an almond-pear tart that also looks good. But because I had some leftover sage from Thanksgiving, so I decided to make the recipe on page 85, Sausages with Acorn Squash and Onions:
The section is called Sheet Pan Suppers,where you literally throw everything on a sheet pan and bake it in the oven. This particular recipe looked good, and in addition to the leftover sage, I haven’t had acorn squash in a really long time. (Here’s the EDF article on squash, including acorn.)
I *used* to have my own sage plant, where I could just pick some, but with everything that happened this summer, it sort of dried up. I’ll get another one again one day. I like fresh sage.
Oh, I’ll be making this again. More than once, I tell ya. Probably in the toaster oven, if I can figure out how to make it come out the same way.
It’s as easy as they say it is, and it’s definitely worth it. This is what it looked like when I took it out of the oven the first time to sprinkle the cheese and sage on:
Then you toss on the sage and cheese, it goes back in the oven, and when it comes out, toss on those chopped dried cherries.
Yeah, it’s good. It’s not beef bourignon, it’s not trout almondine, it’s not poached salmon, but it’s good for a quick weeknight meal. Heck, quick meal anytime. Dried cherries are a good thing on this dish, too.
I haven’t had acorn squash in a long, long time, I was peeling the skin off the flesh. And I realized it might be edible. Well, heck, I ate the skin, because it was much softer than it was before. So, if you’re game, eat the whole acorn squash, OK? Just get rid of the seeds.
Hey–I wonder if I can plant the seeds. Hmmm. . .it’s an idea.
If you can find the final issue of Everyday Food, grab it, and turn to page 85 to learn how to make this dinner for yourself tomorrow.