Adventure Mouth!

(from mancavechef.com) Oil Unsaturated fats polymerize best, so the highest ratio of unsaturated to saturated fat (and non-fat contaminants) is best. You need to exceed the smoke point of the oil used. Options Flaxseed (top choice, 450 F smoke point, a bit expensive) Due to expense, might be a good choice for initial seasoning, but then use others for maintenance. Grapeseed (second choice, 420 F smoke point, less expensive) Acceptable choices: corn oil, olive oil, sunflower oil Poor choices: bacon fat, lard, coconut oil, cheap oils (likely to have contaminants). Seasoning Clean Do this even with new cookware, as well as when seasoning has holes.  Be thorough to ensure the best bond between seasoning and metal. Scrub with 1/4 cup of kosher salt, using fingers. Wash with hot, soapy water.  Place in the oven or on a stove and heat it completely dry. Oil Lightly coat inside and out with oil. Add 1 tsp of oil and spread around with fingers.  Don't use a paper towel as it will leave micr

Ingredients 2 acorn squash, halved 1 T walnut oil 1/2 cup onion, finely diced 1/2 T garlic, minced 1 lb ground beef 1.5 cup mushrooms, chopped (baby bella or other) 1/4 cup dried fruit, small / chopped (figs, raisins, cranberries) 1/2 cup chicken stock 1 t fresh rosemary, chopped 1 t fresh sage, chopped 1 t pepper 1/2 t salt ½ cup nuts, chopped (pecans, etc) 1 cup shredded cheddar cheese Instructions Preheat oven to 450 degrees. Grease baking sheet w/ walnut oil. Slice acorn squash in half, scoop out seeds and place flat on sheet.  Bake 20 min, until tender when pierced with a fork. Meanwhile, sauté onions and garlic in oil until translucent, about 3 min. Add ground beef and cook ~10 minutes until browned. Add mushrooms, dried fruit, chicken stock, nuts, herbs, pepper and salt.  Sauté 5 minutes. When the squash is done, remove from oven and scoop out most of the cooked center, leaving the mostly empty squash. Mix squash filling into to beef mixture and scoop into empty squash. Top with