When I went to the Farmer’s Market, it was pretty clear that fall is the season–even here in balmy Arizona. Time for an autumn acorn squash recipe.

Farmer’s Market Fall Bounty
With that kind of offering, I just had to find an autumn recipe and cook up some acorn squash.
I always think of mother when I start hacking away at an acorn squash. While there are numerous ways to cook it, mother’s standard has become mine.
Her acorn squash recipe went like this: Cut the squash in half. Coat the inside with butter, and maybe a dribble of honey or maple syrup, put a couple of links or patties of sausage in the cavity, and bake. Sometimes she would fill the center with applesauce and a sprinkle of cinnamon. Sometimes I put cranberry sauce in mine.
But this time I got just a tiny bit fancier. I hope you’ll enjoy the new way I cooked my acorn squash. I’m not going to bother with a formal recipe, because this acorn squash recipe is just too simple—and adaptable.

Atumn Acorn Squash