Hooray for winter squash! Hooray for cooler temperatures! Hooray for the oven, that keeps the whole house cozy and warm!
There's no better way to warm up on a cool day than to bake--why not bake up some squash? A lovely acorn squash cut into wedges and de-seeded are the perfect canvas on which to paint with extra-virgin olive oil... then whatever you please!
After the oil, I drizzled these generously with maple syrup and dusted with salt, black pepper, nutmeg and just a touch of cayenne pepper. After about 30 minutes in a 350*F oven, they were deliciously soft. A perfect autumn lunch!
2 comments:
Squash isn't a commonly used vegetable in England but I discovered it last year and love it! I bet maple compliments it really well, I've done the same thing with honey before which was nice.
I think I read that hard winter squash are rather a new world fruit, so I imagine they aren't widely used in europe. You're right--maple, honey, even agave nectar are interchangeable with squash.
Many winter squash are also interchangeable in recipes: acorn, butternut, pumpkin, and favorite, hubbard (a giant grey-green warty thing), which has a lovely sweet flesh.
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