Return of the Vegetables

OOoo just look at the lovely vegetables we got this week... Those Acorn Squash are just perfectly shaped.. See those big green Avocados... hint they are the same size as the squash... Those Sweet Potatoes... even the Butternut Squash is beautiful...

Normally, I don't get this excited about vegetables but with all the horrid weather (snowed again two days ago) the pickings have been well slim... Now, I have some lovely vegetables to make some great meals...

I can't wait for the fruit to start looking good again... It's times like this when I wish I could have a garden...

I forgot to take pictures but I did cook the Acorn Squash already and it was delicious.. Below is the super simple recipe for some Baked Acorn Squash..

Baked Acorn Squash

Ingredients

1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar

Directions

Preheat oven to 400°F. Cut the acorn squash in half, lengthwise, from stem to end. Sometimes they can be a tad hard to cut so use a good knife and be careful. Use a spoon and scoop out the seeds in the center of each half. I normally poke holes with a fork but you can also score the insides of each half several times with a sharp knife.

Coat the inside of each half with 1/2 a Tbsp of butter. Add a Tbsp of brown sugar to the cavity of each half. Place each half in a baking pan, cut side up.

Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out. (I actually never do this and have no problems; however, it's in all the recipes I have ever seen sooo) Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Remove from oven and let cool before serving as is; or scoop out the squash and lightly mash in a bowl to serve.

Side note... As always, I don't follow recipes to the T... You should always follow them the first time and then adjust them as you want... Thus... with this recipe I do things a little different..
I don't add water and it has never dried out... I never do just one squash always two... Don't measure my butter and sugar anymore.. Eyeballing is just quicker and easier since I have done this recipe so many times... Everyone loves this dish and it is easy to make and normally a hit with friends... Even kids like it..