When I’m in an adventurous mood, and an adventure like climbing Mount Kilimanjaro is not in the immediate stars, I wander around the supermarket looking for the most abundant vegetables. In my years of wandering around markets, I’ve noticed that lots of any one vegetable tends to mean it’s in season. I always pick up one—whatever it is.
Then, a few days to a week later, I discover this uneaten vegetable and wonder what the heck am I going to do with this. And so it was that I ended up with an acorn squash alone in the fruit and vegetable bowl and a very ripe avocado. I didn’t feel like eating either alone, but had never seen the two together. Now, thanks to the wonders of globalization, I have a winter vegetable and a summer vegetable meet-up. Will they like each other? I decided to find out.
Winter, meet Summer
- 1 acorn squash
- 1 ripe avocado
- Red onion slices—super thin
- Spicy paprika
- Olive oil
- Squirt of lime juice
- Cut acorn squash across the round middle (not through the stem) and scrape out all of the seeds.
- Roast squash face up on a cookie sheet at 400 degrees F for 35 to 40 minutes or until soft to a fork prick.
- Just before serving, remove pit and skin from avocado and slice as you wish.
- Stuff acorn squash with avocado and onions. Sprinkle with spicy paprika and salt. Add a dash of olive and a squirt of lime juice.
Easy, delicious, vegan and filling!