In the heart of darkness on a cool windy night, hearing the rustling of the leaves and the distant sound of giggling, she opens the door and hears a scream… Trick or treat.
Halloween is a fun time for everyone, but instead of indulging in the same sugary goodness given to those hungry ghosts and goblins, treat yourself to this fun Halloween-themed dinner with spider onions, ghost squash, sweet potato jack-o-lanterns and green monster-eyed Brussels sprouts. With only salt and pepper as the seasonings, this easy meal isn’t about a list of spices, measurements and ingredients but about family, food and fun.
With a steak of your choice, season with salt and pepper on each side and allow to come to room temperature. Doing so will produce a more tender steak when placed in a hot pan. Sear each side on high to form a crust, reduce heat and cook to your liking.
Peel sweet potatoes and with a paring knife, cut out silly faces as you would a pumpkin. Cook on low in olive oil or clarified butter or ghee, turning every couple of minutes to prevent them from turning too brown.
Yellow squash is a perfect shape for making ghosts. After cooking the squash on low heat until tender, use a drinking straw to cut out eyes and a mouth.
For the spiders, slice an onion in half, leaving the root side and bottom intact to hold the onion together. Cut about ¼-inch slices from top to bottom and carefully remove peel. Sautee them on medium heat until clear. Remove and slice vertically through the bottom from the middle to release the legs.
In a skillet on medium heat, cook Brussels sprouts for about 20 minutes, stirring frequently until tender. I hope you enjoy this healthy Halloween-themed meal. It is so yummy, it’s scary. Enjoy.
Cooking since he could pull a chair up to the stove at 5 years old, Joey Morasse, of Lebanon, is the owner and operator of JoJo’s Barbecue and Catering. He is also a personal chef and offers in-home cooking classes.