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!