Julie Cockburn's Roasted Acorn Squash with Zingy Greens...

I am thrilled to introduce to you Julie Cockburn. I will never forget she was the first person to welcome me when I joined our global JOFR ambassador community on Facebook, and she's always there to provide supportive words to all we are doing. Her food ideas and photography have never been short of spectacular and what she does in her community around food is certainly inspiring! She is a food writer and video producer at Taste of The Place, where she inspires individuals to explore the flavours of the world, right in their own kitchens! She believes that when people are excited about what they eat, they will start to care about the quality of their food and where it comes from, prompting a journey toward healthier, more sustainable eating. As part of her mission, she acts as a voluntary ambassador for the Jamie Oliver Food Revolution in her home town of Bend, Oregon, where she organizes community events designed simply to get people excited about eating real food. My sister and her family just moved back from Portland, Oregon so Oregon has a special place in my heart. Now here's Julie...

Julie Cockburn

When you think of Autumn - what comes to mind? Falling yellow and red leaves, the smell of wood fires keeping the neighbourhood homes cozy, steaming hot cider, and warm, hardy, comforting foods? That’s what defines Autumn for me, but especially the food! It’s all about soups and stews, gooey casseroles, and roasted everything. Yumm!

One of my favourite Autumn dishes is roasted squash. Sweet and savoury, satisfying, and loaded with body-benefiting goodness, squash is the all purpose, go to veggie for Fall. It plays equally well blended into soups, chunked into salads, or baked into sweet breads. There is nothing quite like sitting down to your own, individual roasted squash boat, dressed simply with a bit of butter and some spices, or stuffed with grains, veggies, or even a fresh zingy green salad. The zingy green salad route has been my choice of roasted squash filling this year! The warm, tender, and sweet flesh balances perfectly with cool, crisp, citrusy greens. It’s comforting and refreshing, and frankly, a lot of fun to eat!

I like to use acorn squash for this dish, but any squash will do. Acorns tend to be inexpensive, and one squash is usually the right size for two people. Whatever squash you choose, try to get the freshest ones you can. I was amazed at how much more flavour a farm fresh squash has over one purchased from the grocery store. 

Roasted Acorn Squash with Zingy Greens

Makes 2 servings (Double the recipe to serve 4)

1 medium size squash
Olive oil
1 avocado, diced
A small handful of cilantro, coarsely chopped
A couple big handfuls of kale, cut or torn into bite size pieces
1 lime, cut into wedges
Salt to taste
Crushed red pepper or cayenne powder to taste

Heat the oven to 400°F. TIP: If you happen to be baking or roasting something else at the same time, just roast your squash at whatever temperature your oven is set. Obviously, lower temperatures will take longer, higher temperatures will be quicker. Or use a toaster convention oven to save on energy if making just two servings. Carefully cut the squash in half lengthwise. Using a grapefruit spoon if you have one (the serrated edges make this job a lot easier than using a regular spoon), scoop out all the seeds, and set aside. 

Drizzle the inside of the squash with olive oil, and rub the oil all around the inner surface with your fingers. Salt the flesh of the squash. Keep in mind that squash can be a bit bland, so don’t be shy with the salt.

Place the squash, cut side up, on a baking sheet, and roast in the oven until they are very tender. You should be able to easily poke the thickest part of the flesh with a fork. Depending on the size of your squash, this could take anywhere from 40 minutes to well over an hour.

Roasting the seeds: Meanwhile, separate the squash seeds from any fibrous membranes, and give them a quick rinse to remove most of the squash goo. (You can leave the squashy bits on if you like. They create extra flavour, but can become bitter if overcooked.) Give the seeds a quick pat dry, then toss them with enough olive oil to coat.Sprinkle them generously with salt.

Place them in a small baking pan, or piece of heavy-duty foil folded into a pan shape, and roast them alongside the squash, tossing them a couple times to make sure they cook evenly. Roast until they are golden brown, and crispy. Start checking them after 15 minutes, but they could take up to 40. 

Assembling the salad:  In a large bowl, mash together 3/4 of the avocado with the juice of half the lime, and a pinch of salt. Reserve the remaining avocado for garnish.

Add the kale pieces, and cilantro to the bowl. Using your hands or a fork, massage the avocado mix into the kale until it is thoroughly coated. TIP: The more you massage it, the better it will taste- not only does this meld the flavours together, but the process seems to soften and mellow the kale. Taste the kale salad, and add more salt or lime as needed. If it seems a little dry, feel free to massage in a bit more olive oil.

Generously fill the hollow of each squash on a plate with the kale salad. Sprinkle the reserved avocado chunks and cilantro leaves over top, along with a dusting of crushed red pepper, and a small handful of the roasted squash seeds. Put one lime wedge on each plate, for an optional squeeze of extra zingyness.

Susan says "This looks refreshingly hearty and deliciously healthy. Can't wait to try it!"

If you would like ideas and inspiration for cooking delicious, simple, healthy, and flavourful dishes at home, be sure to stop by Taste Of The Place and have a look around. While you are there, don't forget to download a free copy of Julie's guide to 50 of the most common herbs, spices, and blends. 

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