Roasted Squash with Tomatoes

Here lies the newest caveat.  Beware of the expanding job description; wiser ones than I have been snared by the sentence fragment, " Just one more thing..." We are here this week to avoid adding that one more thing. We are here to produce that elegant looking meal, that uses few ingredients and tastes great! Sceptical?I used to be that person, you know the one. Ever vigilant to always look to the left then to the right!  Ever mindful to follow all the rules of etiquette.

Don't laugh! It will happen to you one day, unawares you'll come to the realization that, "Yes, I did bite that stale biscuit on the way through the kitchen." Hunger will come to attack. Food is needed quick and as long as you're spending the calories anyway, it might as well be delicious. Here is one of the remedies that I stumbled upon, on the way to staving off the hungries.


Roasted Acorn Squash with Tomatoes

Ingredients

• 2 medium acorn squash
• 2 green onions or scallions, thinly sliced
• 2  -  14 oz. cans chopped tomatoes with herbs
• 3 cloves garlic, minced
• 3 tablespoons of cooking oil, butter, or bacon fat
• 1 teaspoon ground coriander seed
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• freshly ground black pepper

Directions

1. Preheat the oven to 325 degrees F.
2. Peel and cut acorn squash into wedges. Trim the green onions and slice into diagonal bite-sized pieces. Set aside.
3. In a large skillet, pour some bacon fat (if you have it) oil, or butter over medium heat to melt. Add the squash to the pan and brown; remove, set aside. Add green onions to the same skillet and saute.
4. Stirring occasionally, cook the onions for 10 minutes, or until they begin to wilt. Mix in the garlic, coriander, nutmeg and other spices. Cook the mixture 2 minutes more; then remove the pan from the heat. Add tomatoes to the pan and toss well.
5. Layer the squash and tomato mixture into a baking dish. Bake for 35 minutes or until the squash tender and beginning to brown. Serve immediately.