We love blueberries in this house, and can always find a way to stick 'em in what ever we're cooking. Last week we had a similar box'o'goodies, just a different arrangement for similar things.
So, I had this acorn squash in the last box, and took a whole week to figure out what to cook with it. I am super happy with the results, and is a new favorite we are eager to share. Not to lie, I found it on the internet (like most of my recipes) and will link to the original recipe here.
I didn't make many changes, just what type of peppers, mostly to use up what we have here.
1 Acorn Squash
2 cloves of garlic minced/ mashed
1 nice sized lime
1 Habenaro minced
2 seranos (a red one and a green one) minced
1 Small bunch of Cilantro minced
1/4 cup olive oil
Salt and Pepper to taste
Make sure you have a really sharp knife for this, and maybe some help. Half the squash and scoop out the seeds. Slice the squash into 1/2 or so slivers. In a bowl medium sized bowl, mix a little bit of your oil and the salt and pepper. Put the squash in and mix around to coat with oil. Arrange in Pyrex-like dish to bake at 450 for 25-30 minutes until undersides are golden brown. In the same bowl you used to mix the oil with squash, add the rest of the oil, the juice of your lime, the peppers, and cilantro.
When finished, plate with cooked side of squash up, and drizzle the relish over the top.
Excellent dish with a side of bulgar, or as a side to the up coming Thanksgiving holiday (wink wink).
As always cut out the seeds of the peppers unless you really like the heat; and use gloves to cut or make your partner do it.