Acorn Squash

Fall and winter is a time for squash, and there have been plenty of squash in our CSA bag.

I turned to Elise at Simply Recipes to prepare the acorn squash we received last week. This is a very simple recipe: Just cut the squash in half, remove the seeds, rub with butter and sprinkle with brown sugar, and bake in a dish with some water in the bottom so the squash doesn’t dry out. Elise’s recipe calls for some maple syrup, which I left out as Cauli and I can only handle so much sweetness with our vegetables.

The butter and brown sugar turned the inside of the squash a beautiful golden brown color. I served the squash in its skin, and it was very easy to scoop out.