I am so happy the weather has finally turned cool. So happy. If we have any more hot days, I just don’t know what I’ll do! Shake my fist at the heavens and curse the weather gods, I suppose. Let’s hope it doesn’t come to that.
Since it’s finally autumn and it’s okay to have my oven on for an hour at a time, I made this squash the other night. It was super easy and darn tasty. The salty sweet butter mixed with delicious shallots complements the squash nicely and makes it pretty much impossible to resist. I was inspired by a recipe in a book that I’ll be sharing with you tomorrow…but it’s a surprise. And who knows, maybe we’ll have a few copies to give away. Just maybe.
Until then, enjoy some roasted acorn squash with my most favorite member of the onion family, shallots.
Simple Roasted Acorn Squash with Shallots
From Jane Maynard, This Week for Dinner
- Acorn Squash
- Brown Sugar
- Chopped shallots
- Salt & Pepper
Cut the acorn squash in half. One half of a squash will feed one person, so do as many squashes as you need.
Sprinkle the following ingredients into each squash, in the following order: Shallots (maybe 2 teaspoons or so), 2 pats of butter, a teaspoon or so of brown sugar. Sprinkle cinnamon over the tops of all the squash.
Bake in a 425-degree oven for around 45 minutes (until the squash is easily pierced by a knife). Sprinkle with coarse salt and some pepper. Eat!