Thursday, November 13, 2008

fondue stuffed squash

Well team, it's almost time for that most food-related of holidays. I also fare pretty well on the allergy front: except for some nutty stuffings and the occasional a-hole who brings pecan pie, thanksgiving dinner is pretty lily-proof.

And while I actually pretty much just gorge myself on dad's stuffing and cranberry sauce and squash and call it a night, Thanksgiving has kind of a bad rep of being "food sensitivity" unfriendly.

And so this entry begins the list of delicious nut-free soy-free vegetarian fall-like dishes... add your own ideas or "lily's test kitchen" possibilities in the comments.

This recipe comes with a book review! I just finished Tender at the Bone, Ruth Reichl (NYT food editor and editor-in-chief of Gourmet) 's memoir. It's one of those brilliant "not-mentally-taxing-but-not-trashy" books that are kind of hard to find. Because while none of the stories involve her doing anything too noteworthy, her writing is big fun and the stories are all about food. Which makes me happy because everything in my life is kind of about food, too.

After cooking my fondue-stuffed squash featured in this month's Gourmet, I got to the part of the book where she invents the dish in college. Something about the double whammy of reading about the delicious lunch I had just made warmed my heart.

Fondue-stuffed squash

QUICK AND DIRTY (serves one or two. really just one if it's your meal):
a squash (acorn! or your favorite, but round is good)
a crusty roll
fondue in a box

Preheat the oven to 450.
Slice the roll and toast it well.
Cut the squash 3/4 and 1/4, so that it is like a bowl with a small cap on top, scoop out the seeds and create a good sized hollow.
Layer the toast and fondue generously inside the hollowed out squash, put the cap back on, cook for an hour or so until the squash is tender. Now eat it!

a pumpkin
a sliced baguette (probably will be leftovers, just... eat them!)
1 cup cream
1 cup veggie broth
pinch nutmeg
glug white wine
2 1/2 cups each, Gruyere and Emmenthal

You get the drill: 450, toast the bread and prepare the pumpkin.
Mix the nutmeg into the cream.
Layer the toast with the cheese, broth, cream and wine. It will all get copacetic inside the oven, so don't fret too much about mixing.
Cook for about an hour and a half until the pumpkin is soft and your kitchen smells like heaven.

1 comment:

Anonymous said...

I want more activity from Lily
--a concerned fan