Last year I blogged about my Sausage and Brown Sugar Acorn Squash and it is still one of my favorites. But I am always looking for new twists on my old favorites. So tonight I made Jon the Sausage and Brown Sugar Acorn Squash and then I had a great idea for a twist for me. I love blue cheese so when Kraft releases their Roka Cheese spread I go a little crazy for it. So my mind was wheelin’ tonight. Sausage and Blue cheese hmmm think that is a winner. So here is what I created for me.
Sage, Sausage and Roka Cheese Acorn Squash
1 acorn squash cut in half and seeds scooped out.
Kraft Roka Cheese Spread
1 tsp of butter
1/2 to 1 cup of cooked Sausage crumbles
4 fresh leaves of Sage
Salt and pepper
Preheat oven to 375°. Take the two halves of Acorn Squash and put flesh side down on parchment paper on cookie sheet. Place in oven until you can gently squeeze the squash. Then you know it is cooked through. It takes around 20 to 30 minutes. Depends on how big your squash is. While the squash is baking in the oven brown your sausage and towards the end add your sage finely chopped.
When the squash is done flip them over and add the butter. With a fork run the butter over the edges and inside the cup of the squash. Sprinkle with salt and pepper.
Mix a spoonful pr two of the Kraft Roka Cheese and the cooked sausage together and then place into the cup of the Acorn Squash and put back into the oven for about 5 to 7 min. until the cheese is warm and gooey then enjoy this savory combination.
Here is the Sausage and Brown Sugar Acorn Squash link.
My herbs are doing so well in my garden that I need to cut some and use it. So I decided today that I should make a herb butter and that way I can use it all week. Here is what I cut this morning in my garden.
I cut garlic chives, dill, sage, rosemary and regular chives. The recipe is very easy. Just pick what herbs you would like to use and then soften butter. I used two sticks of salted butter. I chopped the herbs and then mixed them into the butter. I also added some garlic powder about a 1/2 teaspoon.
Once you combine the herbs with the butter, lay down saran wrap and put the butter in the middle of it.
Then roll the butter into a tube using the saran wrap.
Then place in the fridge for a couple hours before use. The longer it stays in the fridge the flavors of the herbs get much stronger. But I could not wait until tomorrow to use it.
So I made salmon with lime juice. Then I sprinkled the salmon with sea salt and lemon pepper and stuck it in the oven at 400 degrees. This only takes about 10 to 15 minutes to cook.
I bought some Polenta from the store yesterday and decided I would try that with the herb butter too. So I sliced it and put in some olive oil and fried it up.
I wanted to try edamame beans for awhile now. I had a steamable bag and I microwaved according to the directions. Then I added them to a frying pan with lime juice, sea salt and pepper. Cooked until heated through.
When the salmon was done I cut the herb butter thin and added it to the salmon and polenta.
I am a Moscato girl so I found this Starlight Peach Moscato at the store the other day and had to try it. They make a strawberry and watermelon Moscato also but I decided to try them one at a time. I will keep you posted how they taste but if they are anything like the peach I will not be disappointed. Very yummy.
What a perfect dinner for two and so easy. I hope you try making your own herb butter. You will not regret it.