Aug 11, 2013
Tonight’s supper was all done inside in the oven. This made it easy to do all in one place and the food also was best done in an oven.
Our daughter in law had two acorn squash to cook. She and I are the only ones that like baked acorn squash. Our son had to work so I told her to bring the squash and I would fix supper. I had a loaf of Italian herb focaccia; I would melt some fresh mozzarella then top with sliced tomatoes, and some basil leaves for a caprese salad bread.
I had some breaded chicken cutlets from my butcher; they are fully cooked so easy to prepare. We keep some on hand for quick meals.
I halved and removed the seeds from the squash. They went on a cookie sheet, some pats of butter in the center and in the oven at 400 deg. for an hour. I basted them every 15 minutes. Then the chicken cutlets went in on a cookie sheet; a little olive oil spray on both sides. After 15 minutes I turned the cutlets and all was done in another 10 minutes.
I removed the squash and cutlets and covered with foil. I had covered the bread with the mozzarella and popped it under the broiler to melt the cheese. I was too busy watching the cheese and charred the edges of the bread some but turned out good. I covered it with sliced tomatoes, a drizzle of olive oil, and balsamic vinegar and then topped with some fresh basil leaves.
We all enjoyed it; the wife didn’t have any squash, and the grandson had a cutlet sandwich and some raw carrots. I ate the most charred end of the bread; the cook has to eat his mistakes!
Squash after one hour
Cutlets
Bread
Covered w/mozzarella
Squash and cutlets done
My Plate
Smokin Don
