One of the surest signs that fall is here is the abundance of winter squash available at the farmer's market. Winter squash, unlike their estival (keep that word for a crossword puzzle!) relatives, have hard skins and last longer off the vine.
Acorn squash is that cute little acorn-shaped squash that is generally some combination of green and orange. Or, as my husband calls it, a little green pumpkin. We made a classic baked acorn squash that was so incredibly delicious!! It might be a bit sweet for those who prefer more savory squash dishes, but we loved it! It was a really nice compliment to roasted chicken and quinoa, and it was really easy to make (or so I hear! My husband cooked dinner that night - isn't he the best?). Baked acorn squash is a nice comforting side dish that makes you forget how cold and dreary it's starting to be outside.
This dish would be a great (somewhat healthier?) replacement to sweet potato casserole - you know, the one with the marshmallows on top? Maybe this dish will make another appearance in a few weeks at the Thanksgiving table!
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