Sometimes the field kitchen can be your best friend. Many people assume we are out here eating ramen for dinner and I am here to dispel that myth. Here on Metinic we feel that family dinners are important not only for time efficiency but keeping a cohesive and happy crew. Cooking for yourself and others can help you eat healthier, use veggies creatively, conserve fridge space, and learn new recipes from your crewmates! Here is the first recipe from our season we would like to share with you.
Sage and Orange Stuffed Acorn Squash
(Feeds four, surprisingly filling!)
1 box instant stuffing
5 tablespoons of butter
1 large orange
1 large onion
2 Acorn squash
4 Tablespoons honey
Spices: cinnamon, nutmeg, lots of sage
First, halve the acorn squash and remove the seeds. Once clean, add a dash of nutmeg and two dashes of cinnamon to each squash half. Peel the orange and cut the segments into half inch pieces. Line each squash half with some orange pieces and a tablespoon of honey. Place the four halves into a glass baking dish and cover with tin foil. Bake at 400 for about an hour or until tender but not completely cooked. During this time finely chop the onion and sauté in 1 tablespoon of butter 2-3 minutes until just becoming translucent. Add several tablespoons of sage until onions are thoroughly coated in sage and butter. Cook the stuffing as per box instructions, then combine with onions. When the squash is tender, stuff ‘em! Return to oven about ½ hour or until squash is thoroughly cooked. Enjoy!
Metinic Crew (Charlie Walsh, Jennie Wiacek, and special guests Courtney Viall, and Adrienne Leppold)