My dish is inspired by fall and my love of squash. Just this week I posted a squash casserole that put a new spin on the old traditional version my mother used to make and one I think is absolutely my favorite from here on out!
I believe this one is just as good, if not better but YOU be the judge!
1 medium/large acorn squash
1 small/medium yellow crooked neck squash, chopped in pieces the size of a dime
1/2 chopped sweet onion
1 T. canola oil
1 T. butter
4 sprigs thyme, chopped
1/2 t. sea salt
1/2 t. cracked pepper
1 t. curry powder
1/2 t. smoked paprika
1/2 t. chili powder
2/3 c. nonfat Greek yogurt
1 t. Dijon mustard
1/2 c. crumbled Gorgonzola cheese
1 t. Very Very Teriyaki
1/2 c. plain bread crumbs
1/4 c. slivered almonds
1/4 c. shredded cheddar cheese
To start, pierce acorn squash 4 times and place on microwave safe plate. Cook about 8-9 minutes. Remove and let cool slightly. While the squash is cooking, heat oil and butter in large skillet and saute onion 1 minute. Add squash and continue cooking 2-3 minutes. Season with salt, pepper, thyme, curry, paprika, and chili powder.
In a separate bowl, mix yogurt with mustard, Teriyaki, Gorgonzola and stir well.
Cut acorn squash in half and scoop out seeds. Place on a baking sheet.
To the yogurt, add the bread crumbs -- tossing gently so they don't get soggy. Spoon into hollowed acorn squash. Top with almonds and cheddar.