Cheesy acorn squash

Today begins many days of using up CSA vegetables in creative ways. This evening's dinner was a version of something I've made before: the idea is that you cut an acorn squash in half, roast it, and then fill it with things. It is perfectly bowl-shaped, so it works!

First, cut an acorn squash in half, scoop out the seeds, and roast at 350 degrees (cut side down) for 30 minutes. At this point, your squash is ready for whatever filling you want.

Today's filling was a sort of earthy mirepoix of onion, celery, and mushrooms instead of carrots. Both the onion and celery came from the CSA! (The celery actually came attached to the root, celeriac, which is a first for me.) I sauteed the mixture while the squash roasted.

Fill the squash, cover with cheese (in this case, CSA cheddar), pepper, salt, and some chopped parsley (or in this case, chopped celery leaves).

I have actually been somewhat nervous about this, since I'm still on the fence about squash, and this didn't have anything to mask the veggie-on-veggie flavor, such as chorizo.

Dave really liked it, and I was still skeptical until I took a bite - and it is delicious!! Score another one for the winter CSA newsletter. Tomorrow will be something interesting, possibly "Grecian leek pie." You'll see.