Posts Tagged ‘squash’

Saucy Embraces Fall


Last weekend in the country was a Cuddlegan Kick-Off to Fall and Saucy kept the momentum going this weekend with a trip to way-out-there-Pennsylvania for some autumnal activities. Momma D acted as both chauffeur (we both sat in the back and paged through a vintage Martha Weddings book…) and soup connoisseur (three types of soup in tow — mushroom, onion, and butternut squash!) We arrived at Christina’s aunt and uncle’s house and sat down to a lunch of warm soup and chilled apple cider before heading out for a walk around the farm to gather some hydrangeas.


With a full basket of flowers in hand, we piled back into the car to drive around town. First stop was a small antique shop. Although very cute, the miniature ponies down the road caught our attention and we opted for befriending the little guys rather than browsing.


We stopped for ice cream (mint chocolate chip of course) and then hit up a few farmer’s markets in search of a slew of white pumpkins and gourds for sister Dittmann’s engagement (!!) party. So while Mrs. Dittmann hunted, we posed for photo opps with pumpkins and gourd necklaces. We browsed the final farmer’s market for some goodies for ourselves–I ended up with the most perfect mini pumpkin I’ve ever seen, intertwined gourds, a small bouquet of dried flowers, and an acorn squash that was lucky enough to be eaten for dinner that night…


I had seen a recipe on 101 Cookbooks last week for roasted corn pudding baked inside an acorn squash — genius! Corn was one of Saucy’s summer loves and squash is our go-to fall and winter veggie so what better way to transition from summer to fall than with a combination of our favorites? And since a meal is not a meal without a carb (aka we just love carbs) we put together a quick onion and parmesan flatbread. The pudding had a great light texture and the excess (which we baked in a large ceramic dish) was a good addition to Monday night’s dinner in the Veraldi house.


Roasted Corn Pudding in Acorn Squash (adapted from 101 Cookbooks)

1 acorn squash, halved and seeded (*there will be excess corn pudding, so use another squash if desired*)
1 1/2 cup corn kernels (4 ears of corn)
2 eggs plus 2 egg whites
1 cup milk
a pinch of nutmeg
1/2 cup grated sharp white cheddar cheese
6 scallions, thinly sliced

Preheat oven to 375F. Rub the inside of the squash with butter or olive oil, place on a baking sheet and cover with foil. The squash needs to sit flat on the baking sheet so that the pudding does not spill out, this may require you to shave off some of the squash’s underside to make a flat surface. Roast squash for about 40-50 minutes, or until slightly tender. Meanwhile, combine corn, eggs, milk, nutmeg, half of the scallions, and salt and pepper. Pour mixture into cared out squash and fill about 3/4 of the way. The excess can be poured into buttered ramekins or a larger baking dish. Carefully slide the baking sheet back into the oven and bake for another 40-50 minutes, or until pudding is set. Remove from the oven and sprinkle with cheese and remaining scallions. Place back in the oven just until the cheese has melted and begun to brown.



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By some strange stroke of luck, Cuddlegan was able to coordinate schedules (for the most part) and head up to Kim’s house in the Catskills for the weekend. Christina, Amanda and Nina piled into Kim’s car for the drive upstate on Friday evening. Linnae joined us on Saturday morning and Nina headed back home on Saturday afternoon. Of course we missed our Emily, but had a great weekend nonetheless. We have compiled a top-8 list of weekend happenings for you to enjoy.

1. Smores: our go-to dessert on both nights. Amanda like her marshmallow to be completely lit on fire, held close to the chocolate to melt it slightly, blown out and then smooshed on top and eaten open faced. Christina prefers her marshmallows lightly toasted until brown then placed ontop of chocolate squares, sometimes skipping the graham cracker altogether.


2. Our morning hike. The epic hike Kim had planned was downgraded to a walk to the reservoirs due to muddy conditions on the trail. We saw tadpoles, risked our lives, put our toes in freezing water, and played with some pups. We returned home with rumbling tummies and made ourselves yogurt parfaits with blackberries, blueberries, strawberries, and bananas.


3. Woodstock. We piled into the car and drove into Woodstock to explore for a bit. We picked up some fresh bread for dinner, shared some homemade chocolate ice cream, and bought a quarter pound of homemade Twizzlers. Yum!



4. Pink champagne toast. Linnae brought along a bottle of pink champagne with which to have a traditional Cuddlegan champagne toast before dinner. The champagne was finished by the time we sat down to dinner so we popped open a bottle of another favorite, a magnum bottle Yellowtail’s Shiraz-Cabernet. And of course we had Woodchuck Amber cider with dessert.

5. Saturday night dinner! We sliced some bread and poured some olive oil to up our energy while we cooked. We chopped some veggies, made a simple tomato sauce (tomato puree, whole peeled tomatoes, red wine, shallots, garlic, and spices), and put together a salad (romaine, cherry tomatoes, kalamata olives, and Naisy’s dressing). Soon enough we were sprinkling chopped fresh basil and fresh mozzarrella on top of our pasta, loading our plates with roasted vegetables and salad, and sitting down to eat.





6. Stargazing on the basketball court. After dinner and dessert we drove down to the golf course to look at the stars, bottles of wine in hand. Kim had a semi-panic attack about a campout that a seven year old had told her about and so we decided to spread our blankets on the basketball court instead. The stars were great, the snuggling was better.
7. We woke up early on Sunday morning and headed to Maggie’s Krooked Cafe in Tannersville for breakfast. We each polished off a half order of atmeal pancakes loaded with seeds and grains and stole bites of Linnae’s banana (aka blueberry ::ahem::) pancakes and Kim’s top secret omlette. We left with satisfied tummies.

8. Move over Columbia tennis team, Saucy is hitting the courts. We suited up in (borrowed) tennis whites and headed over to the tennis courts. Christina showed off her serves while Amanda dodged the incoming balls, and even hit a few. Final score? Love-Love 🙂

A special thank you to Kimmy for opening up her home and sharing it with us. xo, Saucy

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