This month's Royal Foodie Joust called on all of us Foodie Blog Rollers to come up with a dish that incorporated oranges, sage and acorn squash - a very interesting flavor combination. At first I was stumped. Having never even cooked with acorn squash before, I knew this was going to take some thought. Plenty of pumpkin and butternut squash have passed through my oven, but never an acorn squash.
When I started brainstorming, I wanted to figure out something that would really let both the orange and sage flavors shine through in the main component of the dish and not just as an afterthought. After mulling over several ideas, I set out to create an acorn squash creme caramel. The sage would be steeped in simmering milk to infuse its flavor into the dish and the fresh-squeezed orange juice would be added to the acorn squash puree. Both flavors shined through in the finished product. To check out the Royal Foodie Joust, or to join The Foodie Blog Roll, head on over to the The Left Over Queen. I highly recommend it!