This is one of those “fun to make” dishes, by the way. But if your family is close like mine, they won’t be afraid to share. If the squash are large, they might be a little to big for one person. While some folks might prefer to scrape out the individual halves into a large casserole dish, I prefer to serve them straight out of the oven. The results is a soft, flavorful squash that’s dripping with all the good things in life. This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt…then you bake it. I’m a real squash fanatic, whether it’s pumpkin, butternut, spaghetti, or acorn (or zucchini or summer squash, for that matter) so I’m always looking for great ways to prepare it that’s a little set apart from the fray. Today’s offering is Baked Acorn Squash, something I’ve made off and on for years, and something about which I fantasize during the years I don’t make it. Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme. So far this fall I’ve added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. I wanted to begin cooking Thanksgiving food early this year so you’d have plenty of time to read, examine, and even practice dishes beforehand, if you’re into that sort of thing. Thank god for pork.And…the holiday dishes continue here on P-Dub Cooks. Tanner ate most of mine, so I’m about to go make another one. Once you taste Holly Ogilvies scrumptious side dish, youll want to double your garden space for squash 'Acorn is my favorite kind of winter squash,' she says from Lino Lakes, Minnesota. Roast for about 20 minutes until flesh is softened but the squash is still firm enough to hold its shape well. Scoop out the seeds, drizzle with the olive oil and place cut side down on a greased baking sheet. So much easier.Īnyways, I hope you enjoy this recipe as much as I did. Cut acorn squash in half to create two bowls out of each. So if you don’t take photos of your everything you eat, like I do, just do it in the damn skillet. I baked the casserole in a casserole dish, but afterwards I realized that I could have saved myself the dish by cooking it all in the cast iron skillet. That was a huge factor in why I chose to make a squash dish. I have an absurd amount of squash right now that I store on top of my fridge and every time I open the freezer, they fall and almost kill me.Plus, it’s humanely raised without hormones or antibiotics. No sugar, no nitrates, no gluten, no soy, no dairy, no calls to my plumber. Mulay’s Sausage is the absolute best sausage I’ve ever had. Whole Foods stopped carrying my beloved Mulay’s Sausage and I’ve had to make the long trek (across the street) to Bristol Farms to buy it #FirstWorldProblems. And I think about these things A LOT, so that’s definitely saying something. The one requirement for the recipe is that it’s nutrient dense, properly prepared, and whole foods based. I had another recipe assignment for my NTC training and these assignments are my favorite! I don’t know why, but these assignments get me thinking about the food quality, macronutrient ratios, and micronutrient quantity way more than I do on a daily basis.So why not recreate it and go full out breakfast?! Turn squash prick insides all over with a fork. Set squash halves, scooped sides down, on prepared sheet. Sharon’s recipe was savory and as much as I loved it with the other Thanksgiving dinner foods, I couldn’t stop thinking about it as a breakfast food. Slice a small piece off bottom of each squash half just enough to level. I think my cousin’s ratio was something like 1 cup of sugar for every sweet potato and the topping alone had a glycemic index of 4,000. But it was a lovely replacement for the sweet potato “casserole” my cousin used to make. Hers might have had Italian sausage or plain ground pork – not sure.
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