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Monday, December 20, 2010

Meatless Monday: Roasted acorn squash

Image via Food Network
When I was a kid, I would totally turn my nose up at squash when my mom would make it. Instead, she would either fix me leftovers or make me a pb&j sandwich. As I grew older, I began to really love and appreciate squash. 

We're down to the last acorn squash in the household from our CSA and I am so sad about it. I don't really do anything fancy with it ... just cut in half, rub with olive oil, salt and pepper and roast it for 30-40 mins on 350. About 20 mins in, I sprinkle with gruyere cheese. Add a nice side salad and you'll be full. I find the simplest dishes to be the most fulfilling. 

Until next fall, acorn squash.

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