This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free blue cheese or regular at your own risk.
"Strange to see how a good dinner and feasting reconciles everybody."
-Samuel Pepys, Diarist
This is one of those deceptively simple recipes that is so good. A bit of squash and a bit of cheese... cooking is supposed to be harder than this. Sometimes it is just this easy and delicious.
There are myriad varieties of blue cheeses. Most on the market are made from cow's milk, but there are both sheep's and goat's milk versions as well. The blue mold that runs in fine veins through these cheeses is most commonly from the bacteria Penicilllium roqueforti or Penicillium glaucum.
True Roquefort is made from sheep's milk in the south of France, while Stilton is the most famous English version of blue cheese. The Danish Danablu and Italian Gorgonzola are made in the same fashion. All blue cheeses have subtle differences, and the variations between creameries and countries, as with any cheese, number in the hundreds.
In 1941, Iowa State University developed a process for making blue cheese using pasteurized milk. E.H. Maytag, the son of the American dishwasher manufacturer, began producing a cow's milk cheese and his dairy still produces a fine American version of blue cheese. Maytag still ages their cheese in underground caves in much the same way as with French and European creameries. Maytag blue cheese is generally a milder version than European cheeses but it still has a creamy, tangy flavor.
Blue cheeses are generally a medium fat cheese having between 8 and 9 grams of fat per ounce. Some are higher in fat with up to 12 grams per ounce but as with so many flavorful cheeses a little can go a long way. As with many cheeses there is a fair amount of sodium so you may not have to add salt to recipes that use blue cheese.
1 ounce blue cheese = 100 calories, 8g fat, 5g sat fat, 2g mono fat, 6g protein, <1g carbohydrates, 395mg sodium, 21mg cholesterol
Servings = 2 | Serving size =1/2 small acorn squash
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes OK leftovers. Reheat gently.
|1 small||acorn squash (about 1 pound)|
|spray olive oil|
|1 1/2 ounces||blue cheese (crumbled)|
Preheat the oven to 325°F.
Cut the squash in half and scoop out the seeds.
Spray a large skillet lightly with olive oil. Place the squash in the skillet cut side down and place the pan in the oven. Roast for about 35 – 40 minutes.
Remove the squash and let cool slightly. Slice each half as thinly as possible into crescents. Divide the crescents onto two oven proof plates or au gratin dishes. Arrange the crescents so that they overlap slightly.
Sprinkle the blue cheese across the top of the squash, distributing the cheese evenly between the two plates. Place the plates in the oven for about 5 minutes until the cheese is melted.
Serving size = 1/2 small acorn squash
Servings = 2
Amount Per Serving
|Calories 164||Calories from Fat 55|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 24g||8%|
|Dietary Fiber 3g||13%|
|Vitamin A 20%||Vitamin C 41%|
|Calcium 18%||Iron 9%|
|Vitamin K 0 mcg||Potassium 831 mg|
|Magnesium 77 mg|