As I’ve grown up and my taste palate has expanded, there’s more foods I’m willing to try. I’ve learned to enjoy seasonal produce because they’re particularly good only once a year and it’s something out of the ordinary.
Last night we tried acorn squash. I bought it a week ago but finally mustered the courage to prepare and eat it yesterday. It was surprisingly fabulous! It was slightly sweet and buttery, complimenting the distinct squash flavor. Everyone ate their share so it was an easy way to get in some vitamins, fiber, etc.
All you need is:
1 acorn squash
4 Tablespoons butter
4 Tablespoons brown sugar
Preheat the oven to 350F. Slice the acorn squash in half. Scrape out seeds with a spoon.
Place squash insides down on a cookie sheet with 1/3 cup of water. Bake for 30 minutes.
Turn the squash up and spear holes in flesh. Add 2 Tablespoons butter and brown sugar to each squash. Bake for an additional 20 minutes or until soft.
