They're pretty and could easily be mistaken for just a decorative gourd. I hardly ever think to buy them except that when I was at the store recently I remembered that my mom had baked them once when we were around and it was very tasty.
Last weekend I found myself alone for dinner one night as the rest of the family had gone south for Kade's baby blessing. Instead of making a peanut butter sandwich, as I would normally be inclined to do, I decided to bake a piece of chicken. And since I was turning the oven on anyway, I put the squash in with it.
In just a matter of minutes, the cold and quiet house was transformed by the scent coming from the oven. It was heavenly! It smelled so inviting and warm and delicious.
It's time to go get more because I feel bad that the rest of the family missed out on it and also because the melt-in-your-mouth texture is exactly what I need right now. (still on the soft food diet)
Instructions:
Slice the squash in half length-wise
Scoop out the seeds (just like a pumpkin)
Place on a baking sheet with squash side up
Place a pat of butter inside of each hollow
Salt and Pepper
Add 1/2 tablespoon (or more, depending on your taste) Brown sugar inside of each half.
Bake at 400 degrees for 35-40 minutes or until soft.
If you're in the mood for more autumn recipes, Robyn is posting one pumpkin recipe a day for the whole month of October!
3 comments:
Mmm.
Thanks for the shout! This acorn squash looks delicious. I just never get sick of pumpkin or squash, in any form. We had Thai on Saturday and I got the Pumpkin Curry, it was divine!
Hope you're feeling ok. I have been thinking of you.
I'm going to have to take your word for this because this is way out of my comfort zone. The homeyness of it is appealing, but I'd have to try it somewhere else.
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