It’s been one of those weeks. I’ve spent more time shuffling from place to place than I have at home. Tonight will be night 3 of 5 that I will spend away from home. Right now, I’m grateful I was able to sleep in, and the goal for today is to shower (yeah, I know…I’m setting the bar low). I encountered my first major obstacle of the day, the fridge. There are about 5 varieties of cheese, buttermilk, an apple and some chicken concoction Martin has been eating while I’ve been away. I opened the door, looked inside, decided I wasn’t that hungry after all and returned to the nearest blanket. The second obstacle is that it is cold and rainy, and well, while we’re being honest – it’s 12:30 and I’m still in my pajamas, thus ruling out any chance I will be leaving until I absolutely have to.
1 small acorn squash
3 tbsp butter
2 tbsp brown sugar
1. Preheat oven to 400 degrees
2. Cut squash in half, remove seeds and membrane
3. Fill a baking dish with 1 inch of water (I used a square cake pan)
4. Place the squash cavity side up in the baking dish
5. Fill each cavity with 1 ½ tbsp butter and 1 tbsp brown sugar
6. Roast uncovered in oven for 1 hour
7. Cool and enjoy
Recipe notes: We had this at a friends house a while ago, and I have fallen in love with this simple and delicious recipe. Prepared this way, the squash has a sweet potato like flavor and texture. I personally am no sweet potato fan, but this I love. Also, don’t be like us and buy some pumpkin sized acorn squash – a small to medium one is perfect.