Wednesday, September 16, 2009

this week's csa - and baked acorn squash

It's beginning to look more like Fall in this week's share! We have our first broccoli and acorn squash, along with watermelon, carrots, tomatoes, potatoes, peppers, beets, and onions. We also received lettuce and salad turnips, though they didn't make it into the photo.

There are many different recipes out there for baked acorn squash, but this is my favorite -

Baked Acorn Squash

1 acorn squash, halved
2 pats of butter
2 teaspoons of honey or maple syrup
2 tablespoons of brown sugar
Salt & pepper

Preheat oven to 375 - 400 F. Scoop the seeds out of each half with a spoon. Add 1 pat of butter, 1 teaspoon of honey or maple syrup, 1 tablespoon of brown sugar, salt and pepper to the hollow scoop of each half. Place the halves upright on a greased cookie sheet and roast for about 1 hour or until tender when flesh is poked with a fork. Serve, and enjoy!


frand said...

Sugar on the squash?? Butter?? Salt, too.
My, my!!
Don't be too hard on the guy.

Colleen said...

thanks for stopping by and commenting!

butter and sugar do make the squash tasty... though it'd be good without them too :)

and we tried the veggies we bought from the Cheezit friend - they were really very good. So no worries - I'll buy from him again - but I do think he should leave the crackers at home. LOL ;)

MangoChild said...

This sounds a lot like my fav method too, minus the butter. What else is good is cooked apples in the hollowed out part, and cranberries too when the season comes. The apples start oozing, and even though they don't stay in the cavity, they can be served on the side and pick up some of the squash flavor - while giving some off to the squash with the juices.

Colleen said...

Apples and cranberries - that definitely does sound yummy!! I'll have to try that this Fall when cranberries are in season!!