We continue with Thanksgiving recipes. I love squash and pumpkins, but I always make different recipes to try new flavors.
Since I was making bread, I washed and place the acorn squash in the oven with the remaining heat. I ended up with a delicious and simple dish with a nice combination of sweet and salty.
Acorn squash with pesto, mushrooms and cheese
1/2 Acorn squash per person
2 slices of Havarti cheese per 1/2 Acorn squash
10 Mushrooms diced in squares
Home made pesto sauce (quantity of your choice)
Cut in half the baked acorn squashes. Set them aside.
Sautee the mushroom in olive oil. When they are cooked, season it with salt. Set aside. When the mushroom are cooled, mix it with pesto sauce.
Place one slice of havarti cheese in the acorn squash, place the filling of mushroom's and pesto, place another slice of havarti cheese on top. Bake it in a preheated oven at 365F until the cheese has melted. ENJOY!
There is nothing more satisfying to me than to cook with what I have reaped from my vegetable garden. I had three onions ready, and I used it to make a side dish.
Spinach with cheeses
3 onions in julienne
500 grams of spinach washed and dried
120 grams cream cheese (Philadelphia style) in cubes
6 garlic cloves chopped
6 slices of havarti cheese
3/4 cup of parmiggiano reggiano cheese freshly grated
1/2 teaspoon chili flakes
1 teaspoon fresh oregano chopped
1 teaspoon of salt
In a pot, heat olive oil and sautee the onions. Add salt, garlic and chili flakes. Incorporate the spinach, and stir it well. Once they are half cooked, add the cream cheese and havarti cheese. Stir it well. Add the parmiggiano reggiano cheese, stir it well. and turn off the heat. Leave it on the stove for 5 minutes before serving it. ENJOY!!
And as usual, I made my sweet potatoes with feta cheese and oregano....ENJOY!