Squirrels scamper around Boulder, Colorado. They dart in and around and up trees. I even saw one squirrel nibbling a nut. Or maybe it was an acorn. Sly ninja moves to capture close-ups of the cuties on film are no match for the masters of escape. Perhaps the squirrels are skittish because they’re hoarding food.
Are you looking for an acorn Mr. Squirrel?
Fall temps are fully evident in Boulder. "Tis the season for the richly hued green and orange acorn-shaped squash. As this Sunday Supper Twitter chat revolves around squash, Japanese kabocha initially jumped into my mind. (See below for your invite to this always fun chat.) But local markets won’t see the yummy baked with brown sugar and butter Japanese kabocha until winter.
A few images from Boulder including a photo of
a friendly cat who followed me on a walk.
Destiny or serendipity introduced me to the acorn squash. (Did you know National Acorn Squash Day is September 7th?) These beauties would’ve been brilliant simply baked with splashes of oil and soy sauce. (Of course, I scooped out the seeds first.)
Acorn squash halves turn out to be ideal ramen noodle bowls!
However, I do love ramen noodles. So, I slipped in scrumptious lightly fried Japanese ramen noodles and veggies into the wells of the acorn squash halves.
Pulling this hearty fall meal together is a no-brainer. Most American markets sell ramen noodles and Japanese daikon radish today. Scallions, carrots and broccoli are staples in any supermarket large and small. Go ahead. Pull out those sweaters and get ready to dive into a wonderful fusion of Japanese, American and fall flavors!
Lovely plain with or without additional soy sauce. The acorn squash stands alone in yumminess. Baked for an hour, the acorn squash meat is soft but not mushy. The squash meat also blends well with the not-too-soft, not-too-hard, just right (hello Golidlocks!) ramen noodles, veggies and soy sauce. Scallions add a pleasant bite.
- 1 acorn squash
- 1 tablespoon canola oil
- 3 teaspoons soy sauce
- Sprinkles of salt and pepper
- 1 package of ramen noodles (without the instant seasoned soup)
- ¼ cup daikon radish (about 5 small slices, quartered)
- ¼ cup sliced carrot medallions (about the size of US nickels)
- 1 small broccoli head shredded into small florets
- 3 tablespoons canola oil
- 3-3½ tablespoons soy sauce
- ¼ cup firm tofu cubes (Feel free to substitute bacon or your favorite protein.)
- 2 scallion bulbs, chopped
Spilt an acorn squash vertically. Rub the oil and soy sauce on and into the two halves of the squash. Bake in a 350-degree oven for 1 hour.
Place the ramen noodles, daikon radish, carrots and broccoli florets Into a pan of boiling water for 5 minutes. Or until you can gently separate the noodles and the veggies are no longer hard. (Make sure all the ingredients are covered in water.) Do not add the seasoned soup packet from the ramen package.
Drain the water from the pan with ramen noodles and veggies. Sprinkle the oil and soy sauce over the ingredients. Continuously (gently) stirring, fry the ramen noodles and veggies over medium heat.
Divide the ramen and veggies into the acorn squash bowls. Garnish with tofu and scallions, if desired. Enjoy with additional soy sauce and black or Japanese togarashi chili pepper to taste.
Ninja Note: Soy sauce eliminates the need for salt. (Unless you are using low sodium soy sauce.)
Today’s SundaySupper hosts are Alice of A Mama, Baby & Shar-pei and Christy of Confessions of a Culinary Diva. They are a dynamite duo whose vast knowledge of cuisine covers many continents. I’m ever grateful to Alice for sharing the wonderful fact that Wilton’s cake decorating classes are now available in Tokyo. I’m very appreciative of Christy, too. She's opened my eyes to the joys of cilantro ice cream! The recipes below will also tantalize your taste buds.
Starters – Appetizers & Cocktails:
- Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
- Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
- Zucchini Pizza Bites from Mommas Meals
- Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie
Pickles & Relish:
Soups & Salads:
- Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
- Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma's Kitchen Chaos
- Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
- Tofu Vegetable Soup from What Smells So Good?
- Zucchini Cheese Soup from Noshing with the Nolands
- Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles
- Acorn Squash Ramen from Ninja Baking
- Beef, Butternut & Potato Pie from Cindy's Recipes and Writings
- Beef Ragu over Spaghetti Squash from The Texan New Yorker
- Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
- Chorizo-Stuffed Zucchini from La Cocina de Leslie
- Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
- Italian Sausage Zucchini Lasagna from Curious Cuisiniere
- Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
- Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
- Sausage Stuffed Zucchini Cups from Bobbi's Kozy Kitchen
- Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
- Spaghetti Squash Casserole from Shockingly Delicious
- Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor's Adventures
- Stuffed Red Kuri Squash from Food Lust People Love
- Zucchini-Corn Pancakes from The Weekend Gourmet
- Cheesy Thyme Baked Acorn Squash from An Appealing Plan
- Creamy Baked Acorn Squash from Simply Gourmet
- Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
- Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
- Roasted Kabocha Squash from Peaceful Cooking
- Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
- Spaghetti Squash Fritters from Nosh My Way
- Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
- Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian
Sweets to Start or End the Day:
- Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
- Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
- Chocolate Zucchini Pancakes from Brunch with Joy
- Granny’s Zucchini Bread from Pies and Plots
- Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
- Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy's Honey Bunch
- Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
- Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
- Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
- Zucchini Brownies from Eat, Drink and Be Tracy
- Zucchini Lemon Ginger Bread from Hezzi-D's Books and Cooks
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Wishing you a splendid fall which is colored with riches for your spirit!
The Ninja Baker
© ™ Watkinson 2012
The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.