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.
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.