November 11, 2006

I'm still working backwards to make up for the missing weeks. This was a mid-week accompaniment to a rather staid roast chicken breast.

Stuffed Baby Acorn Squash

1 baby acorn squash (4 inches in diameter)
1/2 log Lynnhaven herbed goat cheese
2/3 cup mashed potatoes
salt and pepper to taste

Cut the squash in half, seed and bake at 400 degrees for 45 minutes, or until becoming tender. Meanwhile, mix the herbed goat cheese with the mashed potatoes.

When the squash is tender, fill with heaping spoonfuls of the potato/cheese mixture and return to the oven, baking at 450 degrees for 15-20 minutes, or until the top is brown.

The Lynnhaven cheese is a mild fresh goat cheese rolled primarily in rosemary and lavendar. The herbs are quite pungent on their own, but mellowed by the potatoes they don't overwhelm the squash or other dinner items. While reminiscent of twice-baked potatoes, the contrast of squash flesh and the stuffing was quite surprising and made for an immensely successful side dish.