Roasted Acorn Squash with Farro & Mung Bean SaladAcorn squashes scream out to be stuffed, let’s face it. And it’s difficult to resist that urge. The size and shape and structure of an acorn squash becomes an edible bowl once it’s roasted, slightly softened and sweetened. I knew I’d enjoy the “Roasted Acorn Squash with Farro and Mung Bean Salad,” from Seaweed and Sassafras.

Farro cooks like rice and mung beans cook like lentils, which means they are both easy and quick to cook. And this recipe allows them to cook in the same pot, which is nice.

I doubled the amounts in this recipe, to halve and roast two acorn squashes. The sweet squash is a good platform for the farro/bean filling, which is sharpened by the raw garlic. The goat cheese steals the show.

Banana Corn FrittersDo you like savory banana dishes? If so, then you are the one who will make the “Banana Corn Fritters,” from the February/March 2006 issue of Eating Well.

I used coarse corn meal, which gave my fritters extra crunch. I swapped smoked paprika for the “ground chipotle chile.” Two bananas were necessary for the 1 1/4 cups. I used milk instead of buttermilk and made 11 patties with this recipe.

I dotted with sour cream (instead of crème fraîche) and even with a bit of Sriracha.

Mung Beans (1 cup) = .83¢
Walnuts (1 cup) = $1.85
Goat Cheese (8 oz.) = $3.88
Acorn Squashes (2) = $5.23

PREP TIMES: squash needs 45 minutes to roast; farro needs 25 minutes to soak, while mung beans boil, then combine the two to cook for another 30 minutes; the banana fritters, meanwhile, will need 4 total minutes to fry
sharp garlic and goat cheese mix with the hearty farro and mung beans to finally mix with the sweetly roasted squash; the fritter will give you savory banana if you’re OK with that

Next time, I will make the “Braised Pork and Clams,” from the November 2013 issue of Saveur, along with the “Pearled Farro with Hazelnuts & Greens” from the November 2013 issue of Every Day with Rachael Ray. See what happens when you return to my site next week.