Monday, October 27, 2008
Last night I made the best acorn squash I've ever had. I halved, seeded and sliced the squash, then tossed with a glug (about 2 tablespoons) of extra virgin olive oil and a mixture of about a half teaspoon of cinnamon and quarter teaspoon each of nutmeg, cumin and salt. Then I spread it out in a glass baking dish and baked at 350 until it was tender, about 35 minutes. It was caramelized and sweet as candy, with no added sweeteners! This will grace our table often this Fall and Winter for sure!
To round out the menu of comfort foods last night (meatloaf and the above squash) were fried green tomates. If you haven't tried these you are missing out! Slice them thick, then dip in egg and breading and fry until golden. Darn good eating. And movie, by the way... :-)