Good morning! I didn’t blog yesterday because to be honest, I didn’t feel like it. The photographer sent us pictures and a video of our wedding day and visit with my Aunt Cheryl. I must have watched the video over and over and over again. I couldn’t stop. Each time I listened to the song that accompanied the video, which said things are in God’s time, I remembered my faith and where it has brought me today. Have faith.
Yesterday I peered into the fridge and realized I needed to do something with this acorn squash. I followed the directions on sticker, which was slapped onto it: Cut in half, place in water in baking dish, bake for 30 minutes at 350F. After I did this, I thought…now what? You can use brown sugar, cinnamon and butter, but that’s just very typical.
This was a twist on the recipe…APPLES!
- 1 acorn squash
- 2 medium honey crisp apples (others will work)
- 2 Tbsp half and half
- 1/4 tsp cinnamon
- 2 Tbsp butter
- 1 Tbsp brown sugar
*Preheat oven 350F
- Cut acorn squash in half, remove seeds from inside
- Place in baking dish with enough water to cover the bottom of squash, bake 30 minutes
- While baking, place 2 Tbsp butter in saute pan
- Chop apples, skin on and place in hot butter
- Add brown sugar and cinnamon
- Cook 5 to 7 minutes or until tender
- When squash is done and cooled, peel skin off and discard.
- Place squash in bowl, add half and half and mash with fork or potato masher.
- Combine apple mixture from saute pan with squash, mix together well.
This recipe could be a great idea for a side dish at Thanksgiving. What do you say? Also, Wednesday was Joe and his twin brother’s birthday Vince. Happy belated boys!