Sometimes my internet provider just doesn’t want me to do any work. That was the case this weekend when I sat down to write this post. No internet = nothing got posted on Monday like I planned. But now after it mysteriously started working again I am back in business.
Monday kicked off the 12 Weeks of Winter Squash blogger group. We will be posting our favorite squash recipes for the next 12 weeks. I can’t say for sure I will be participating in all of them, but follow #12WksWinterSquash on Facebook and Twitter to stay in the loop.
I picked up a bunch of winter squash when we were up in Georgia. It’s hard to believe that was already over a month ago, over a month of kitchen renovations, it’s a good thing those squash last for so long. In fact I just cut into another one today and still have 4 or 5 more.
Served along side a salad this makes for a healthy and easy dinner. Squash may not be the quickest cooking ingredient, but most of the prep is hands off. Giving you time to throw that extra load of laundry in while dinner cooks or maybe even vacuum the floors. Can you tell what my day has been filled with?
Enjoy this recipe and be on the lookout for a few more winter squash recipes this season.
- 1 acorn squash
- 1 tablespoon butter
- 1 tablespoon honey + 1 teaspoon
- ¼ cup lightly toasted chopped pecans
- Preheat oven to 450 degrees. Cut squash in half lengthwise. Scrape out seeds and discard.
- Place squash cut side up on a baking sheet and divide butter, honey (except 1 tsp), and pecans between the two sides.
- Bake 45 minutes until fork tender. Remove from oven and carefully mash squash together with toppings. Bake an additional 20 minutes. Drizzle with remaining honey before serving.
And before you leave, what is your favorite winter squash? Is it butternut, acorn, or maybe even another that I haven’t discovered yet.
Approx cost per serving: $1,50