Today was filled to the brim with all things fall.
I drank a soy misto with a pump of toffee mocha.
I sampled hot, local apple cider from whole foods.
I wore a plaid, flannel shirt. 😉
I picked the last of the season produce from our vegetable garden.
I’m convinced that cold weather tomatoes are some of the most flavorful. It’s as if they make up for their lack of good looks with a bright personality.
And then I roasted an acorn squash.
My Pepere habitually drives out to local farms every week, in search of the freshest produce. He returns with potatoes, still clinging to the dirt from which they were plucked. Bags and bags of onions that instantly bring on visions of fried potatoes and onion soups.
Best of all, he brings home squash. Lots and lots of squash.
After throwing the seeds into the yard’s compost pile, I sliced this baby up and threw it onto a sprayed baking sheet. Twenty minutes in a 425 degree oven (with a gentle flip half way through) turned this humble acorn squash into a thing of beauty. Those crispy, caramelized bites get me every time.
A drizzle of olive oil enhances the flavors of a simple salad. In the same way, the sweetness from fresh maple syrup serves to further enhance the natural sweetness of an acorn squash. A little goes a long way.
I love soy mistos with toffee mocha.
I love late summer produce and hot apple cider.
I love wearing plaid.
And I really, really, really love roasted acorn squash.
Roasted Maple Acorn Squash
1 acorn squash, deseeded and sliced about 1/2 inch thick
fresh (real) maple syrup
Heat oven to 425 degrees. Spray a baking sheet with cooking spray.
Add squash to sheet in a single layer, sprinkle with sea salt and bake for 10 minutes.
Flip squash over and continue to bake for another 10-15 minutes. Drizzle with maple syrup.
Question: What is your favorite thing about the fall?