The story behind this recipe is a long one, but considering I survived, I am compelled to tell it!
On a trip that started in Russia, continued through Denmark, and ended in the UK, Sue and I found ourselves on a day trip to visit the city of Cork in Ireland.
The main attraction in Cork is the Blarney Stone, which we set of to see amid a swarm of fellow tourists. We arrived at the Blarney Castle, which is a tower that some describe as majestic or looming, depending on your mood. After traveling up the very narrow (I mean EXTREMELY narrow), four-story, windowless, and very claustrophobic staircase, Sue coaxed me through my one and only panic attack. I hadn’t even known I was claustrophobic until I met Blarney Castle.
When we finally burst out of the tower and onto the top of the castle, we found ourselves still in the queue to finally kiss the stone. Tradition has it that in order to receive the gift of eloquence, one has to bend over backwards to kiss the stone.
This means lowering your head (backwards!) from the parapet walk over an opening in the tower that leads all the way down to the ground below. There were two very, very young and scrawny teens that were on either side of the hole in the floor – to make sure you don’t fall through, but they were not enough to persuade me.
Needless to say, after narrowly escaping death in the tower (a bit of an exaggeration), I sprinted past Sue and that stone, down the castle’s back stairs, and found my way to the closest pub. I took refuge in a pint and comfort in a dish called Cheshire Pie, which combines chunky pork and sautéed apples in a flaky crust.
My recipe for stuffed acorn squash is a twist on that pie (minus the flaky crust). The flavors are sweet, tart, and rich. It’s super for a mid-week meal and awesome for a brunch gathering.
Actually, it’s a pretty perfect dish if you are just in need of a bit of calm after the storm!!