This was a day to turn on the oven and roast some vegetables. The sun did not make an appearance until late this afternoon and the brisk gray inspired me to make the house nice and cozy with the smells of fall and winter baking in my oven. The acorn squash and beets from last week’s CSA share were the main roasting items. Acorn squash tastes buttery when roasted and you can add many savory ingredients to enhance the rich flavor. If you want to save your squash for a later soup or side dish, simply cut in half and roast at 400 degrees for 30 minutes. You can freeze the roasted squash to use later. Here are a few recipes to enjoy your squash this week.
Apple Stuffed Acorn Squash
Griggstown Quail Farm, Princeton NJ
This is similar to the roasting that I did today with one squash and a CSA apple from last week’s share. Cinnamon, butter and honey are the other ingredients to make this a slightly sweet treat for lunch.
Acorn Squash with Browned Butter and Fried Sage Leaves
The World in Coos Bay, OR
This article on side dishes was published today so it was nice timing for this acorn squash recipe post. The recipe boils the squash instead of roasting. This reduces the cooking time to 15 minutes instead of a 30 minute roast time. There are also other unusual side dishes with bok choy and pumpkin.
Eggs Baked in Acorn Squash
Syrup & Honey Blog
I am always looking at other farm and CSA blogs to see their vegetables and share their tips with you. This blog is by a girl who works at an organic farm and CSA. She shares her simple recipes with delicious looking photos. This one looks easy and would be wonderful with Beneficial Farm Eggs.