I've got guests coming for dinner tonight, my last hurrah for entertaining in this house, before all my worldly, ok, many of my worldly goods get loaded onto a moving truck to be reunited with me sometime soon, hopefully, in the future.
I'm making Jägerschnitzel, Spätzle, and the squash. Maybe not a traditional side for this, but the acorn squash looked good at the store, so I grabbed a couple.
This week, the Sunday Funday bloggers were blogging about Winter Squash, and I wasn't going to participate until I had a last-minute, down-to-the-wire brainwave. I was making squash, and I could participate this week. I'm hoping I can get included in the final countdown, but if I can't, I can at least tell you about the other awesome bloggers who are participating and got themselves included early.
I grew up on a farm, and as soon as the fall came, we'd harvest squash, and my mother would make squash. Personally, I was neutral on all kinds of veggies, but this was probably my favorite way she'd prepare it. We grew all kinds of winter squash: acorn, butternut, and the behemoth of all, Hubbard Squash. Those suckers were huge, and Mom would go out into the shed where the freezer lived and hack off a chunk for dinner with an axe. Nothing else would go through the skin/rind or whatever it's called. I liked the acorn squash myself, but wouldn't turn my nose up at any of the other kinds. The way the sugar and butter would meld into the flesh- so good. I always tried to get as much of the butter/sugar sauce as possible; it really helped the squash. Luckily, my tastes have matured a little, but for nostalgia's sake, I still like the baked squash with butter and brown sugar.
I'm actually going to cut these squash into quarters for serving. But for now, I cut the acorn squash into halves and nestle them into a baking pan. Adding about a rough tablespoon of brown sugar to each half, along with a nice chunk of butter. I measure by eye. Maybe a half tablespoon. Bake for about an hour in a 350-degree oven. Check for doneness by inserting a paring knife into the squash after an hour, and if it goes in easily, they're done. I cut the halves into quarters for serving, keeping as much of the sugar sauce on each piece. And I forgot to take a picture as they came out of the oven. This was all that remained on the plate. The butter-sugar sauce had soaked into the squash and tasted so good.
Serve.
- Mayuri's Jikoni: Apple & Butternut Squash Salad
- A Day in the Life on the Farm: Butternut Squash Cake
- Amy's Cooking Adventures: Creamy Sausage, Tomato, & Squash Pasta
- Sizzling Tastebuds: Eggless Wholewheat Pumpkin Choco Chip Bread
- A Messy Kitchen: Gnocchi with Roasted Squash and Sausage
- Karen's Kitchen Stories: Parmesan and Thyme Honeynut Squash
- Culinary Cam: Pumpkin-Filled Flat White Pumpkin
- Sneha's Recipe: Pumpkin Soup For Two
- Food Lust People Love: Roasted Butternut Squash Lentil Vegetable Soup
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