Clocks have been set back and Fall/Winter has definitely arrived in Reno. It’s been really brisk out with some frosty and icy mornings and even one light snow dusting so far. We have turned up the heat, lit the fireplace and cranked up the electric blanket. With Thanksgiving just a few short weeks away and Christmas quickly approaching on its coattails, grab your hats, scarves and mittens because the busiest season of the year has arrived! All of us are probably already in the midst of making holiday plans for special traditional meals spent with family and out-of-town guests, parties and holiday entertaining, decorating, and trying to come up with the best gift giving ideas. AND, some of us, (who will go unmentioned by name have here, because you know who you are) have even been wrapping Christmas gifts to put under their fully decorated real-fake Christmas tree!
I have been perusing the internet for ideas and recipes for fall and wintry warm and delicious comfort food dishes to make at home. I am also still seeking that special dish or dessert that I can make to contribute for our family Thanksgiving dinner this year. In my searches, I found a long-lost easy recipe for baked acorn squash that I have always loved and haven’t made in a very long time. I am definitely going to make this very soon.
I have posted this simple and yummy recipe with a few pics before and after. Try it! Acorn squash is available year-round with its peak season October through December.
1. Pre-heat oven to 400°F
2. Slice acorn squash in half vertically and scoop out the seeds. Score the insides of the squash a few times on each side and brush with melted butter. Sprinkle some brown sugar and a pinch of salt on the cut sides, along with a drizzle of maple syrup if you'd like it a bit sweeter.
3. Place the halves, cut side up in a baking dish with 1/4 cup of water at the bottom of it. Bake for 1 hour, then check for tenderness; the flesh should be quite soft and the tops browned. Check again at 10 minute intervals until they reach desired doneness.
4. Let the halves cool slightly and serve as-is, cut-side up, with a fork to scoop out the deliciousness.
Teri Troke-Lily's Gma