Roasted Maple + Walnut Acorn Squash ~ I thought I was ready for fall. No, really I thought I was ready for the new season that’s filled with a cornucopia of autumn-y produce. Well … while we have been on our fall break for the last two weeks it wasn’t until after a visit to the midwest that I can now honestly say … I AM ready for fall. Our trip had almost perfectly sunny weather complete with long days sitting on a hammock by the lake watching the leaves change color while sipping on hot tea. During this trip we were able to go on an apple picking adventure with the kiddos –– I don’t think I’ve ever eaten so many apples in one day but oh-my-goodness the belly ache after was worth it. On the way back we stopped at a local farm stand and picked up some butternut and acorn squash and brought it home to roast. I adore winter squashes simply roasted and served as a side dish or on top of a salad or main course. Cut the top off of the acorn squash to get a nice flat surface. Lay it flat side down then cut straight down in half remove the seeds, slice into wedges then saturate with the maple walnut glaze and let the roasting begin. Let the warm and delicious smells fill the house –– this is fall. Upon our return home we came back to almost 100 degree weather and while this isn’t a midwestern cozy-up-with-a-sweater, cool-air feeling, the warmth was a welcomed reminder that I do love Texas.
mmmmm … smells like fall on a plate.
Once tender, remove from the oven and simply lift the easy-to-remove peel and dig in.