And then they did the Monster Mash

Eating isn't just about the food. My husband and I both grew up in families where it was important to sit down and have dinner together. You know, talk about your day. Discuss what furry kittens you destroyed because someone voted Republican. Determine who the cuddliest member of your species is. Et cetera. It's not just about what you eat, but who you share it with!

This particular night we had a fall feast of acorn squash stuffed with cheesy orzo, sauteed chard, and crusty bread. It was almost as warm and cozy as we are.

Acorn squash with orzo and Gruyere, adapted from Bon Appetit
Serves 2

(In case you can't tell, I am a huge fan of food stuffed inside of other food.)

1 acorn squash
1/2 cup orzo
1/2 cup milk
1/4 cup vegetable broth
2 green onions, finely chopped
1/2 cup + 2 tablespoons shredded Gruyere cheese
a couple of grates of fresh nutmeg, or a pinch of powdered nutmeg
salt and pepper

Cut the squash in half and scoop out the seeds. Place face down in a dish or pan, and pour some water around the squash to a depth of about half an inch. Cover with foil, and bake in a 400 degree oven for 35 minutes.

Meanwhile, cook orzo in boiling water about five minutes. (You don't want to fully cook it.) Drain, then put back in the same pan with the milk and vegetable broth. Bring to a bubble, and stir for three minutes. Stir in the chopped green onions and stir for another minute. Grate in the nutmeg, and add 1/2 cup of the cheese. Season with salt and pepper. Stir until combined.

Take the squash out of the oven, pour off the water, and turn the squash halves cut-side up. Season with salt and pepper. Spoon in the cheesy orzo. Top each squash half with 1 tablespoon of grated cheese. Bake uncovered until the top is brown and crusty, about 20 minutes.

We love acorn squash!