![]() ![]() I’m still looking for my socks, marveling at the idea that just three simple ingredients that I already had on hand could turn this veggie into something distinctly reminiscent of candy. The caramel pool harmoniously bubbles away in the oven, just begging to be basted all over the glowing vegetable halves when they come out. Salt enhances and brings together all of the flavors. Rich, robust maple syrup seeps in and perfumes every ounce of the flesh with its distinct woodiness, while a hefty sprinkle of brown sugar melts away into the puddle of butter. Once the seeds are removed, a deep well appears, ready to imbibe whatever deliciousness you want to throw its way. ![]() The aromas produced in my tiny kitchen that day, a space where the refrigerator door couldn’t even swing all the way open, were something out of a love story.Īll winter squash is wonderful in its own right, but acorn – with its picture-perfect built-in bowl – gets my vote for this dish. After slicing each one in half and spooning out the seeds – reserving several for my new black and white kitty Olive (who is now nearly 12) to chase around – the maple syrup began to flow. I poked around my miniature pantry for the few flavorful ingredients I knew would lead to a cozy result. Delicata, butternut, acorn, and the like were all in the mix. Once I arrived back at my humble one-bedroom apartment, I spread my treasures onto the counter. What I did need was something that felt seasonal, other than the chestnut praline latte I was toting around.Īn armful of heavy winter squash did the trick. I’m not much of a shopper, so like clockwork, I’d eventually end up at the OG Farmer’s Market at Third and Fairfax, with a plethora of peppers and lettuces available that I certainly didn’t need. It was to be my first Thanksgiving away from my family, and I would stroll past the open-air shops in The Grove, a popular and well-known outdoor mall, wondering why so many people were still sporting shorts. Living in Hollywood, California in my mid-twenties, I remember yearning for chilly afternoons in November. The recent bizarrely warm weather takes me back to a time when I called the West Coast home. I realize it’s rare to ever need gloves in North Carolina, but I’m longing for the coziness of my luxuriously furry boots and oversized hoodies. Weeks upon weeks of nearly eighty-degree weather mean my mittens have stayed tucked away despite the turning of the seasons. Maybe you can relate.īut this year has been an entirely different story. I live in a southeastern beach town, so I’m used to a December day or two where the flip flops come back out. Temperatures everywhere are on the rise overall, and the above statement seems to have lost some of its meaning recently. Though you can typically find a bin of butternuts or a plentiful selection of spaghetti squash at your local grocery store in the summer months, these sturdy starch-bombs are best and most bountiful when the air is cold. The finished dish will not only leave you looking for your socks (as it will knock them straight off), but it will make you wonder why you don’t take advantage of winter squash season more often. In the spirit of simplicity, I present to you this elegant roasted acorn squash that goes from mundane to magnificent with just – wait for it – three main ingredients. ![]()
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