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).
They don’t look like much, but they are darned tasty.