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Using a paring knife, make several 1/4-inch cuts in the flesh extending from the cavity to the stem end.
Place the squash halves in a baking dish and cover the cut surface with the nut mixture. Divide the
remaining nut mixture between the two cavities. Bake for 60 to 70 minutes, or until fork can be easily
inserted through the skin into the solid section of squash.
Spicy Hoppin’ John
6 scallions
2 tbsp extra virgin olive oil
1 carrot peeled and thinly sliced
1 celery stalk, thinly sliced
1 red bell pepper cored and julienned
1 or more fresh long slim red cayenne peppers, diced
1 (10oz) package frozen black eyed peas, thawed and rinsed (or a 15oz can, rinsed)
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
1 tbsp liquid smoke
1 tbsp chopped garlic
1 (12oz) bottle dark beer
Cooked rice
Trim scallions. Remove the dark green tops and set aside. Cut the white and light green sections into 1/4
inch thick slices.
Heat the oil in a large sauté pan over medium heat. Add the carrot and stir well to coat with oil. Add the
white and light green sections of the scallions and the celery, reduce heat to low and sauté for 2 minutes.
Add the bell and cayenne peppers and sauté for about 3 minutes or until the carrot begins to brown. Add
the black-eyed peas and stir well. Sauté for 1 minute.
Add the bay leaf, salt, black pepper, Liquid Smoke, garlic and beer. Stir well and bring to a boil.
Reduce the heat and simmer, covered, for about 10 minutes, or until the liquid is almost completely
absorbed – there should still be about 1/3 cup sauce.
Thinly slice the dark green scallion tops while the mixture simmers. Then stir in half the scallion greens.
Ladle the Hoppin’ John over a bed of cooked rice and sprinkle with remaining scallion greens.
Killer Curry
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