But this week calls for rain. ALL week long too. I hope the weather man is wrong. How come it seems that they are always wrong about snow, but never the rain?
The recipe I am going to share is roasted acorn squash. This is another ingredient that years ago I would have turned my nose up at. But now I think it's awesome, especially cooked this way. I think you will enjoy it too.
Roasted Acorn Squash
(serves four)
2 acorn squashes
4 TBS butter melted
6 TBS brown sugar
4 TBS maple syrup
Salt
Preheat oven to 400 degrees. Cut acorn squash in half or in quarters. (Be careful because it's hard to cut, like a sweet potato can sometimes be. )
Spoon out all of the seeds. You can keep the seeds and roast them exactly like pumpkin seeds! They are delicious.
On a baking sheet lined with tin foil, lay the four halves down.
In a bowl, add brown sugar, maple syrup and butter and mix well. If it's very thick, add a touch of water to thin it down.
Spoon brown sugar mix onto the acorn squash. Sprinkle with a pinch of salt.
Bake for 1 hour or until fork tender.
*If you are wondering how you eat it, the outer skin acts as a bowl, and use a fork to dig in!*.
Until next time..
~ Laura
4 comments:
I could go for some roasted acorns right now... yum yum! Looks delish. Thanks for stopping by my blog.. super sweet of you. xo
I could go for more now too! :)
Your work is lovely! I will have to invest in a piece!
I've done these squashes recently with just cinnemon, drizzle olive oil, a dash of ground cloves, and a dash of nutmeg. Tastes like a PIE! Gonna try it your way soon. YUMMY.
I need to update my blog-- had a great Tapas experience in South Boston... :)
Oooo I will have to try it your way now! I'd love to hear about the Tapas! Get blogging girl! :)
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