To new and better.

My days in this city are numbered.  New York, we've had such a torrid love affair.  Those nights when you're having first dates in little italy at tiny pizzerias and walking to chinatown just for that one bite of something special for dessert, deciding to walk all the way home because it's so beautiful outside?  Those are priceless.  The idea of buying a lot of groceries all at once and having somewhere to put them, not to mention a kitchen more than one person can be in at a time to do that?  Also priceless.  Someone once told me everyone in this city has an expiration date and I think, I know, that I'm there.  I'm maybe way past it. I'm maybe chunky and sour and rank in the back of the fridge.  My friends, these are my last days.   

This recipe is using the last of my squash hoard for the winter, and hopefully the last bit I'll need before delicious morsels of spring begin popping from the ground and greening up my plate.  Like my last bits of patience for a city that requires so very much: this is my bittersweet goodbye to one bitch of winter.

Stuffed Acorn Squash

2 medium sized acorn squash, halved and scooped

2 tablespoons olive oil, divided

1 small onion, chopped

2 cloves garlic, minced

3 tablespoons chopped walnuts

2 cups leftover grains (rice, bulgur, wheatberries)

handful of raisins

tiny pinch of cinnamon

heavy pinch of za'atar 

salt and pepper

1. Preheat oven to 400 degrees.  Rub squash with tablespoon of oil and roast cut side down until mostly tender about 40 minutes.  Set aside to cool.

2. Saute onion in reserved oil for about 8 minutes, add in garlic and saute another 2 minutes until fragrant.  Add in nuts and grains to toast.  Turn off heat, add in remaining ingredients and season to taste.  

3. Scoop out squash, making sure to leave enough structure to hold filling and mix into grain mixture.  Drizzle with olive oil, return to oven and bake until warmed through and a little crusty, about 15 minutes.