If you haven't looked at a calendar, that's how many days we have until Thanksgiving! In just over 2 weeks we will all be sitting down to the holiday meal we dream about the other 364 days of the year.
Now in the spirit of full transparency, I am not hosting this year. In fact, most years I don't because we are at my in laws and my parents both, but there have been a few Thanksgivings over the years when I have hosted my parents for the holiday, So I full understand all the work that goes into such a fabulous meal.
I've talked a hundred times before about the Thanksgivings of my childhood when we would be in Pennsylvania with my family. The spreads that Grammy would put out are still legendary. They are the holiday meals that every other will always be compared to for me. They are the ones I channel when I am hosting. They are the epitome of Thanksgiving for me.
One of the many things she always had on her Turkey Day table was squash. Her favorite kind, and ours too is buttercup. No, not butternut. This is completely different. And to be honest, I almost never find them in Indiana. I think in my almost 15 years of marriage I have bought them once. That's it. And I don't understand because they are so sweet, so tender and have such amazing flavor.
So to satisfy our squash craving, I turn to acorn most of the time. It is so easy to prepare, and always look so pretty on a plate. There are a hundred different ways to make them, but sometimes the most simple is the best.
I love serving these as a half per person. They look gorgeous on the table and each person can just spoon it out. But if you are having a large crowd over, that really isn't practical, so you can just serve it family style. In fact, if I were making these for the holiday, I would roast them off the night before, scoop it out, cool and reheat the next day when I was ready. Anything you can make the day before is GENIUS!
I can't believe it's November and the holidays are coming so incredibly fast. We are going to blink and it will be 2019. Let's be sure to enjoy every single moment, and bite, until then!.
Now in the spirit of full transparency, I am not hosting this year. In fact, most years I don't because we are at my in laws and my parents both, but there have been a few Thanksgivings over the years when I have hosted my parents for the holiday, So I full understand all the work that goes into such a fabulous meal.
I've talked a hundred times before about the Thanksgivings of my childhood when we would be in Pennsylvania with my family. The spreads that Grammy would put out are still legendary. They are the holiday meals that every other will always be compared to for me. They are the ones I channel when I am hosting. They are the epitome of Thanksgiving for me.
One of the many things she always had on her Turkey Day table was squash. Her favorite kind, and ours too is buttercup. No, not butternut. This is completely different. And to be honest, I almost never find them in Indiana. I think in my almost 15 years of marriage I have bought them once. That's it. And I don't understand because they are so sweet, so tender and have such amazing flavor.
So to satisfy our squash craving, I turn to acorn most of the time. It is so easy to prepare, and always look so pretty on a plate. There are a hundred different ways to make them, but sometimes the most simple is the best.
I love serving these as a half per person. They look gorgeous on the table and each person can just spoon it out. But if you are having a large crowd over, that really isn't practical, so you can just serve it family style. In fact, if I were making these for the holiday, I would roast them off the night before, scoop it out, cool and reheat the next day when I was ready. Anything you can make the day before is GENIUS!
I can't believe it's November and the holidays are coming so incredibly fast. We are going to blink and it will be 2019. Let's be sure to enjoy every single moment, and bite, until then!.
Roasted Acorn Squash
2 medium acorn squash, halved and seeded
2 TBS butter, room temperature, cut into 8 pieces
4 tsp. packed brown sugar
Salt and Pepper
Preheat oven to 400. Carefully slice a small area on bottom of each squash half, to help them sit evenly. Place on a baking sheet. Rub each half with 1 small piece of butter, inside and around the edges. Season with salt and pepper. Place 1 small piece of butter inside each half, and 1 tsp. of brown sugar. (You will use 2 pieces of butter on each half. One to rub, one to cook) Bake for 45 minutes until fork tender. Serve a half to each person, or scoop out into serving dish.
No comments:
Post a Comment