My life changed the day I tried baked mashed squash studded with multi colored marshmallows. From then on I have suffered an aversion to any kind of sweetened squash. That even includes my own mother's famous butternut squash. It is not that I don't love squash, oh but I do. Grill it, saute it, even mash it, but keep the sweeteners away.
While I have had the ingredients for Dorie's Brown sugar squash and brussels sprouts en papillote in my pantry for a week, I haven't been able to bring myself to make it true to form. An epiphany came to me in the middle of the night. I could take the basics and make the dish completely my own. So, what I wanted was something that could substitute for a meal, offer a gentle sweet yet savory flavor profile. Put up from this summers harvest, I had just about everything I needed.
- 1 Acorn squash, cut in quarters and seeded
- 1 cup of firm tofu
- 2 cups brussels sprouts, cut in half and steamed
- 1/2 cup sliced pickled beets and onions
- 2 tbsp Herbs de Provence
- 1 tsp sea salt
- 1 tsp ground black pepper
- 2 tbsp olive oil
- 1/3 cup Almond Flour
- 4 tbsp Coconut Oil
Mold tofu into the squash quarters, top with brussels sprouts, beets and onions. Evenly sprinkle each quarter with Herbs de Provence, sea salt and pepper. Drizzle each with olive oil. Dust Almond Flour evenly over each piece. Top each with with a tbsp of Coconut Oil.
Wrap each section in a piece of parchment. Bake in a 400 F preheated oven for 35 minutes. Serve hot.
More from this classic cookbook:
- Cheese topped Onion Soup
- Roasted Salmon and Lentils
- St Germain des pres Onion Biscuits
- Crab & Grapefruit Salad
Photo Credit: Julie T Cecchini