There is a chill in the air, I am finding more and more leaves on the ground as the days go by, and I've worn a scarf for the past 5 days straight...do you know what that means?
While I am definitely sad to see Summer go, I can't help but be excited for my favorite season of all.
Absolutely love it!
Although here in MT you have to pay attention closely, as some years if you blink you might miss it...I still hold tight to my love of all things fall.
So in honor of that I share with you one of my favorite ways to make squash.
I threw this together once and loved it, I've added and subtracted things, but I think this combo is my favorite. Sweet and savory, yet again, kind of obsessed with that lately.
Roasted Acorn Squash
1 acorn squash, quartered, seeds removed
1 T olive oil
1/4 cup chicken or vegetable broth
1/4 tsp pepper
1/2 tsp chili powder
1 T brown sugar
(adjust the amounts of spices to suit your taste)
Preheat oven to 450. Put the squash in a baking dish, drizzle it with olive oil. Sprinkle with S&P, chili powder and brown sugar.
Bake for 30 minutes.
Remove from oven, add broth to pan and return to oven.
Bake an additional 30 minutes or so until squash is fork tender.
Sorry, Logan is working nights...no rating for this one either.