A swagged vegetarian trio tonight:

Acorn Squash with Cinnamon Walnut Butter

What you need:

1 acorn squash (split lengthwise, seeds removed)
1 big handful of walnuts
1/2 teaspoon of cinnamon (to taste)
1 tablespoon of butter
1 tablespoon of brown sugar (to taste)

Preheat oven to 350 degrees. Place the squash face down on a pan and roast for 25 minutes. While the squash is roasting, put the walnuts in your food processor and run it until the walnuts are chopped very fine and the oil starts to come out. Add the cinnamon, butter and brown sugar and blend until smooth.

After 25 minutes, flip the squash halves over so they are face up. Put some of the walnut butter in the each one and roast an additional 25 minutes, or until soft.

Stuff mini-belas

6 mini-portabela mushrooms
2 tablespoon fresh chopped parsely
2 cloves garlic finely chopped
1 cup of bread crumbs
1/3 cup of grated parmesan cheese
1 egg lightly beaten
1 large shallot (or 1/2 a small onion)
1 tablespoon of olive oil
A few grinds of pepper

Remove the stems from the muchrooms and set aside. Combine all ingredients and mix thoroughly. Spoon mixture into the caps of the mushrooms. Cover loosely with aluminum foil and bake for 35 minutes at 350.

Sauteed Asparagus

1 bunch asparagus trimmed, washed and dried
2 tablespoons of olive oil
Balsamic vinegar
Garlic Salt

I always have luck with thin stalks of asparagus. I always avoid the thick woody ones that need to be peeled. Heat olive oil in a heavy cast iron skillet or other oven proof pan. Add the asparagus and some garlic salt (to taste) and sautee just until softened (about 5-7 minutes). Add the balsamic vinegar, mix and place under the broiler for a few minutes until the outside is slightly browned. Serve right away.

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