.operation blog november.

Those of you on my Twitter are already aware of this but for the rest of you, my November goal is to get this little ol' blog cooking again! I've missed it! Miss Tyler is getting better and better, which gives me time to plan, cook and write. I'm very happy about that.

So, for my coming back meal I have something pretty damn tasty to share.

I bought an acorn squash last week, with plans to just cook it the classic acorn squash way- roasted with butter and brown sugar. But I have already shown y'all that recipe. So, I think we should switch it up. I also have some goat cheese in the fridge. Yeah, I think you know where I'm going with this.

The tartness of the goat cheese and the sweetness of the squash is a pairing I will never get tired of. I found it best to rake all of the squash from the rind and mix it with the goat cheese before eating. It was delicious! I served it with pan fried tilapia and corn.

Goat Cheese Stuffed Acorn Squash serves 2
1 acorn squash
2 ounces goat cheese
Olive oil
1 Tablespoon butter
Garlic salt, chili powder and pepper to taste

Preheat oven to 350 degrees.

Cut the acorn squash in half and remove the seeds. Place 1/2 Tablespoon of butter in each half, drizzle with olive oil and season with garlic salt, chili powder and pepper. Bake for 40 minutes, then place 1 ounce of goat cheese in each half. Bake for another 10 minutes.

XO

.squash this.

I have really just discovered the incredible that is squash. I'm not sure what I did before this past fall without squash. I remember having it on rare occasions as a kid but I've never cooked with it myself until the last few months. And I am so glad I started trying it out! As is the man.

So tonight I made a delicious roasted acorn squash for an easy, tasty side dish. I love recipes that only call for a few, simple ingredients. Most squash can go well with spicy or sweet flavors but with acorn squash all I've tried so far is sweet, a small dusting of brown sugar. I would love to hear about the other spices you use for acorn squash though!



Roasted Acorn Squash serves 2
1 acorn squash
1 tablespoon butter
2 unpacked, spoon fulls of brown sugar

Preheat the oven to 350 degrees.

Cut the squash in half, remove the seeds. Place half a tablespoon of butter into each half of the squash. Sprinkle one spoon full of brown sugar into each well. These spoon fulls should not be packed. If I had to estimate an actual measurement per each half I would say roughly a packed teaspoon. Place the squash in a casserole dish and cook for 45-50 minutes. Use a spoon to "baste" the squash with the butter and brown sugar mixture every 15 minutes. You just want to make sure a little bit of butter and brown sugar gets onto the edges of the squash.

What's really great about this as well is that when you take it out and start to shred it with a fork the butter and brown sugar will seep deeper into the squash, giving every bite a sweet flavor. Yum!

XO