‘KNOTS’ Star’s Fave Squash

Diana Helfand
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Wednesday - November 30, 2011
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The multi-talented Kimberly-Rose Wolter was born and raised in Manoa. The Mid-Pac grad recently saw her dreams come true at the 2011 Hawaii International Film Festival with the release of KNOTS. As the writer, lead actor and producer of the feature film, Kimberly-Rose was thrilled to see KNOTS make its world premiere in Honolulu.

Island Film Group’s Roy Tjioe and Ricardo Galindez the same team behind independent feature films such as Princess Ka’iulani and Soul Surfer produced KNOTS.

Filmed on Oahu, this homegrown movie charmingly portrays the lives of a family of wedding planners dysfunction and all. KNOTS delves into the complicated lives and loves of three daughters (Mia Riverton, Janel Parrish and KimberlyRose Walter) and their thrice-married mom, portrayed by Illeana Douglas.

Kimberly-Rose, together with KNOTS director Michael Kang, is currently on the film festival circuit. KNOTS also features an original score by Jake Shimabukuro and songs by Na Leo Pilimehana, Anuhea, Makana, Paula Fuga, Eric Gilliom and many more.


For more information, go to Facebook.com/KnotsFilm.

Acorn squash is a deeply ridged squash that has a dark-green color with a splash of orange on the outside. It has a sweet yellow-orange flesh, is rich in beta carotene and contains potassium, fiber, vitamin C, vitamin B, manganese and magnesium.

Kimberly-Rose’s favorite is this Classic Baked Acorn Squash recipe from Simply Recipes.

CLASSIC BAKED ACORN SQUASH

* 1 acorn squash
*
1 tablespoon butter (may substitute no trans fat margarine, or use less
*
2 tablespoons brown sugar
*
2 teaspoons maple syrup
*
dash salt

Preheat oven to 400 degrees. Using a strong chef’s knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife.

Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.

Coat the inside of each half with 1/2 tablespoon butter. Add a dash of salt if you are using unsalted butter. Add 1 tablespoon brown sugar to the cavity of each half. Dribble 1 teaspoon of maple syrup on each half.


Bake for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook.

When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Makes two to four servings, depending on how much squash you like to eat.

Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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