Friday, January 27, 2012
I'm BAAAACK ....and with acorn squash to boot!
Most of you know that our laptop crashed and burned two weeks ago. It happened right smack in the middle of a prime blogging project....the 20 lb. turkey and it's many uses. The laptop was dead....really dead. Wouldn't start....wouldn't do anything....My dear husband didn't give up and after two weeks, he finally got our laptop up and running! I am so thankful....at first we thought we had lost ALL our data, including Christmas pictures. As it turns out, I did lose a few original recipes, but fortunately I can remember most of those. The above is an original, though it is heavily inspired from other sources.
I am sure that many of you (like me) made resolutions NOT to overindulge (too much) in 2012. We start cutting back on fat and calories and begin exercising. Here is a recipe that is low in fat and calories, full of nutrients and (insert fanfare music here!) delicious! Meet the acorn squash.
The biggest challenge with the acorn squash is the shape. The deep ridges make peeling before cooking nearly impossible. Like most winter squashes, their flesh is hard and needs significant cooking before you can eat it. The best way I know of to cook the acorn squash is to cut it in half and bake it. After the flesh is nice and soft, I flavor with brown sugar, butter and pumpkin pie spice.
Spiced Acorn Squash:
1 acorn squash
2 T. butter
4 t. brown sugar
1 to 2 t. pumpkin pie spice
(1/2 t. cayenne pepper)
salt to taste
Cut the squash in half and scoop out the seeds.
Sprinkle each quarter with 1 t. of brown sugar and 1/4 to 1/2 t. of pumpkin pie spice (depending on your taste) and a wee bit of salt. If you are like many who like it hot, add some cayenne pepper to the mix.