Acorn Squash

Dad used to make acorn squash now and again, and it was always like getting dessert for dinner. He slathered it with all kinds of butter, salt, cinammon, and a handful of brown sugar. Everyone got their own half to scoop out with a spoon.



Chris and I found some acorn squash at one of this year's last farmer's markets. I was going to pass them up, because I thought that the last time I made them, he wasn't so crazy about them. But he said, "Hey, do those again! I loved them!" Oh! Okay!

I just cut them in half, dotted a little I Can't Believe It's Not Fabio on each one, and brown sugar, salt and pepper. I got a little fancy with the spices, but afterward I wished I had just done a little cinnamon. Keep it simple. Oh, and also I think they are better when covered: about 400 degrees for 40 minutes, or until soft when pierced.



I served each one (1/4 is actually a big serving) with the shepherd's pie I had cooked right out of the freezer. (Which, by the way, came out very well: 350-375 degrees for about 1.25 hours or until the very middle is warm).