Acorn Squash with Tomatoes and PestoI adapted a menu that I found online to fit my ingredients; the original recipe can be found here
Ingredients1 acorn squash
2 TBS olive oil
1/2 onion thinly shaved
1/2 small turnip chopped
1 carrot chopped
1 celery stalk chopped
3 tomatoes chopped
2 cloves of garlic finely chopped
1/4 tsp kosher salt
dash of pepper
1/4 cup of pesto
InstructionsPreheat oven to 350 degrees. Cut the ends off of the squash and then cut it into four rings. Remove seeds and string.
Arrange squash rings in a casserole dish. Add 1/2 inch of vegetable stock. Bake for 25 minutes. Flip rings and bake for 30 minutes, squash should be easily pierced with a fork.
Pour olive oil in a frying pan, heat it on low and add the onion and garlic. Stir occasionally and let cook until the onions are clear. Add turnip, carrots and celery. After five minutes add chopped tomatoes, salt and pepper. Cook until most of the water has boiled down.
Spoon tomato mixture over the squash. Top with pesto.
I didn't but you could broil the squash ring in order to warm the pesto. I found that the pesto warmed up quite nicely from the heat of the tomatoes. I ate the squash right out of the skin.
Most of the ingredients came from my garden. I liked the crunch of the turnip, carrots and celery. They are not essential ingredients. I wanted to add as many garden foods as possible.