I just can't dig my way out of this old-recipes hole! Today's update is a delicious, savory-sweet treat that the boy and I had for the first time this past fall: maple-ish roasted acorn squash, recipe courtesy of Closet Cooking.
If you are a fan of butternut squash, I highly recommend trying acorn squash. To me, it has a very similar flavor and texture -- although my taste buds re: squash may simply not be very well developed at this time. This is an incredibly easy recipe. Just set the oven and have someone who isn't scared of the combination of knives and squash cut the sucker in half. Then, clean out the innards, plop in a little butter/fake butter and maple syrup/fake syrup, and roast! Delicious mushy squash in no time. As always, I substituted some Brummel & Brown for butter and used sugar free syrup to keep calories as low as possible. Using 2 tablespoons of sugar free syrup and 1 tablespoon of fake butter for the whole squash results in 119 calories for half of the final roasted deliciousness. Of course, for the purists, I have no doubt that using real butter and maple syrup would improve the flavor. Still, a great, easy fall recipe that is more than worth trying.
Comfort: 6.5 (it's still a vegetable, people).