Another gloriously, outrageously, dangerously, movingly, successful cooking experiment.
I roasted an acorn squash
(celebrating the end of winter with a winter squash),
fried half of a diced red onion in grapeseed oil and salt
(I love the high smoke point and nutty flavor of GSO), and
mixed the caramelized onion and squash together with a little coconut milk and Woodford Reserve bourbon
(I can never resist - especially on a sweeter dish).
Then I roasted some local Michigan blueberries
with a li’l olive oil, salt, a dash of cumin and some cinnamon,
(so thankful this time of year that we freeze a lot of blueberries in summer),
and then after applying the blueberry sauce to the squash,
I topped it with a pad of Philadelphia cream cheese.
Eat THAT and try not to weep with joy.