Parmesan Crusted Salmon and Winter Squash with Cranberries and Raisins

I'm still trying to use up the giant vat of parmesan in the fridge so I searched allrecipes.com for 5 star parmesan recipes and found up this one. We agree, 5 stars!

Parmesan Crusted Salmon- seriously try this if you like salmon. Rich said it was one of his favorites ever. Take a second to read the recipe, then I'll tell you what I did differently. Ok, once I put the fish in the pan (a large skillet not a saucepan like the recipe says) I had to keep adding more wine and teriyaki sauce because it kept reducing away. It was fine because I had plenty and it resulted in a more concentrated flavor in the end, but you'll need more on hand than what the recipe calls for. I didn't have any teriyaki sauce so I just mixed up some soy sauce, sherry, a pinch of sugar, some garlic and dried ginger as a substitute teriyaki sauce. I added more parmesan and some sea salt for a little salty crunch after taking it out of the pan.

Winter Squash with Cranberries and Raisins-
adapted from Vegetarian Times Complete Cookbook

2 acorn squash, halved and seeded
1/2 cup fresh cranberries, or frozen berries, thawed
1 small apple, chopped
1/4 cup raisins, chopped
juice and grated zest of a small orange
1.5 Tbs honey
pinch of salt
2 Tbs butter

1. Preheat oven to 375. Place the squash in a lightly greased baking dish, cut size up

2. Combine the berries, apple, raisins, orange juice, zest, honey and salt in a bowl. Put half the mixture into each squash half. Place 1 Tbs (or less if you want) butter on top of the mixture in each half.

3. Bake until the squash is tender, about 30-45 minutes. Every 15 minutes baste some of the liquid from the center around the edges of the squash to keep the flesh from drying out. Remove from oven and serve warm.