i’ve been known to be a picky eater. my relationship with vegetables is tenuous at best. i used to hate them all, but i’m slowly learning to enjoy some of them.
last fall, one of my coworkers had me over for dinner and made a really delicious and simple squash. i loved it at the time, then promptly forgot about it. when i saw all the lovely acorn squash at the farmer’s market last sunday, i thought i may as well give it a go.
the results, delicious.
and easy. i cut the squash in half and scooped out the pulp. then place a pat of butter and a teaspoon of yummy wild berry honey (from sweet as can bee honey farm) in the center. baked at 400 degrees for an hour. i probably could have cooked it a tiny bit less as the edges charred a bit.
one super helpful tip i found online was to give the squash a couple pokes with a fork and nuke it for two minutes. this made it much easier to cut the squash in half.
i also saved the seeds and toasted them w/ a little olive oil, salt, and ground cumin. 17 minutes at 275 degrees and they are just right.
i’ll definitely be exploring squash a bit more. any ideas or recipes?