#FIRE ROASTED ACORN SQUASH HOW TO#
#FIRE ROASTED ACORN SQUASH PLUS#

But it’s kind of a kid and parent rite of passage, is it not? I know I did my fair share of sitting in the outfield picking pieces of grass when I was four and five years old. Of course, as any tee ball mom or dad knows, it’s typically not as serious, and not really the most exciting sport to watch. I think The Bug needs to learn that fine line. Karate is no joke, even for kids as young as four. The coaches let them have a good time, but they also take it seriously. And to hear them yell, “Yes, sir!” and count to ten in Korean is super cool. He has only had two so far, but it’s a riot to see these little dudes running laps, jumping through obstacle courses, and “ai-ya”-ing as they learn their jabs and kicks. Plus, the karate classes are so fun to watch. The tee ball will be perfect for getting outside after this long, cold winter, and for learning about being part of a team, and I can already see the karate classes helping with discipline and listening skills.

#FIRE ROASTED ACORN SQUASH PLUS#

I think it’s so important to encourage an active, healthy lifestyle, plus it’ll be a great way to meet new friends and discover unknown skills and interests. You guys, I’m so excited! We have finally reached that point in life where I’m becoming the sports mom! The Bug just started karate, and in a few weeks the tee ball season will begin. For a milder punch, use less chili oil and make up the rest with any neutral oil.Disclosure: This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. Most often it’s poured over crushed chile peppers.) Ward uses a quarter cup, which makes a fiery sauce. (There are several styles of chili oil on the market, usually made by sizzling garlic, shallots, and a host of spices in oil. While the squash is roasting, garlic, scallion, and ginger go into the blender with soy sauce and rice wine vinegar, plus a big pour of Szechuan chili oil. He starts with a quartered squash-acorn and butternut both work nicely-and roasts it with olive oil until its texture becomes soft and silky. “That is one of my hands-down favorite dishes to eat,” he says. Ward based the recipe on a dish of cold, thinly sliced pork belly in chili garlic sauce from Masterpiece, a Szechuan and Hunan restaurant in Duluth, Georgia, just outside of Atlanta. In this case, it’s a spicy, Chinese-influenced take on Southern winter squash that both looks and tastes much more complicated than it is. From there, he headed to the Culinary Institute of America.Įxperience breeds both daring and confidence, and it can also produce some terrific recipes. He participated in a two-year high school culinary arts program, during which time he learned kitchen fundamentals at Atlanta’s Cherokee Town and Country Club. He was a busboy at fifteen, and then made pizzas.

#FIRE ROASTED ACORN SQUASH HOW TO#

Ward wanted to be a chef from the moment his grandfather put him on a stool as a kindergartner and showed him how to cook pancakes with blueberries they had picked themselves.

“Yes, we might have some grits on a dish, but we are also using kimchi,” he says. Now he creates bold dishes that honor the region’s ingredients and the city’s many flavors at Southern Belle (named for his wife, Emily) and his small tasting room, Georgia Boy (named for him). No place embodied that era more than Kevin Gillespie’s brash, delicious Gunshow, where Ward spent six years as executive chef. Joey Ward comes from a generation of well-trained young Atlanta chefs who a decade ago pushed the city into a new and more adventurous chapter.

Fire roasted acorn squash