In our crop shares, we received a good amount of squash, which is fantastic because it can be kept for so long.
Ryan and I tried a recipe from our co-op that involved roasting acorn squash and stuffing it with wild rice, brown rice, tempeh and cranberries. All the ingredients on their own are great...but not so great all together. I couldn't quite pinpoint what was wrong with this dish. The tempeh and rice mixture tasted plain and the squash was almost a little bitter. In the end, we found the best way to eat this dish was to eat the rice mixture separately from the roasted squash.
It looks pretty though, doesn't it?