Are you a fan of squash?
I love it in any way, shape or form...
from Acorn to Zucchini...
Roasted, baked, sauteed, pureed, or grilled...
in breads, soups, cakes, salads, pastas, or on the side.
This week, I found myself with an abundance of
different types of squash in the fridge.
different types of squash in the fridge.
Why, you ask?
Well, I had this brilliant idea to create a Thanksgiving centerpiece
using different types of squash, but, let's just say it didn't pan out,
Well, I had this brilliant idea to create a Thanksgiving centerpiece
using different types of squash, but, let's just say it didn't pan out,
and I had to "squash" that plan, so to speak.
Unlike other failed projects, at least this one is edible.
One of my favorite ways to make squash is to roast it with a little brown sugar.
One of my favorite ways to make squash is to roast it with a little brown sugar.
But, when I googled "How to use up lots of squash from a busted blog post attempt," I came across this recipe for
Roasted Acorn Squash with Maple Glaze from Spoon Fork Bacon.
Roasted Acorn Squash with Maple Glaze from Spoon Fork Bacon.
It was super-easy.
The hardest part was cutting the squash.
The hardest part was cutting the squash.
Please. Be. Careful.
I thought there would be some left over,
but, um, a certain person at the table, uh, couldn't stop eating it.
This is a great side dish for Thanksgiving,
or a nice way to amp up a regular meal.
How easy is that?
Just look at all of that caramelized maple-y glaze.
Yum.
Good thing I have about six more squash in the fridge.
Just look at all of that caramelized maple-y glaze.
Yum.
Good thing I have about six more squash in the fridge.
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The Scoop
Treasure Box Tuesday
Time To Sparkle
Wake Up Wednesday
What's It Wednesday
Let's Get Real
Weekend Social
Foodie Fridays
Home Sweet Home
Feathered Nest Friday
Eat, Create, Party
Best of the Weekend
Weekend Bloggy Reading
Happy Holidays Link Party
Bouquet of Talent
Metamorphosis Monday
Tweak It Tuesday
Share It One More Time
Home and Garden Thursday
Simple and Sweet Friday
Pure Blog Love
I love squash and the recipe seems easy, though I'm sure to add a few drops of blood in the glazing... I'm not very good with a knife and a squash!
ReplyDeleteUse a dish towel, or damp paper towels....lay that puppy horizontally on them, & using *Sharp* staring edge knife, cut in half downward. Dominant hand on handle, other hand flat against top of knife end! If it runs away, track him down, rinse & try again. Do NOT be tempted to ask someone to hold it in place. Prosthetic fingers are really hard to get!!!
DeleteHi! Great idea! I've just shared you in facebook
ReplyDeleteHere you are the link
https://www.facebook.com/pages/Foods-your-Friend/477063282395049
I am a squash girl too and love it any way I can get it. Thanks for the new recipe!!
ReplyDeleteThis week I read a recipe for spaghetti squash on Facebook and the advice was to pierce the skin a few places where you plan to cut and then microwave it a couple of minutes prior to soften it. I had just narrowly escaped losing an appendage while cutting up acorn squash and wished I had read that tip a day earlier. I have no idea if it works. I'm assuming the trick would work on all thick-skinned squash. I agree the toughest part of fixing butternut, acorn, or spaghetti squash is cutting it up!
ReplyDeleteI love acorn squash and have been roasting it a lot this fall, love the maple glaze you made! What a great idea, that sounds delicious!
ReplyDeleteYum, this looks and sounds great. Thanks for sharing!!!
ReplyDeleteCindy
Oh My! let's just slap all the sugary sweet goodness on my thighs! My mama would make acorn squash with brown sugar and butter, but I think this recipe might taste even better!
ReplyDeleteOk Amy, I want to know how you can mess up a squash centerpiece?! lol As for me, I can mess up cutting one of those bad boys and lose a couple of fingers in the process :(
ReplyDeleteHow weird is it that I haven't cooked acorn squash in at least a decade or more. Well I shall have to get some and try this!
ReplyDeleteWe love squash at our house. We just brought a couple of kinds yesterday at the farm market. I will try this one!
ReplyDeleteOh yummy! What a perfect Thanksgiving side Amy! Thanks for sharing.
ReplyDeleteI love this! Thanks for sharing!
ReplyDeleteYum!! We need to try this! My kids will love it!
ReplyDeleteThanks for coming and linking up at our Happy Holidays Link Party. We'd love to see you back next week starting Saturdays @7pm ET on The Midnight Baker from now until Christmas!
ReplyDeleteJudy@ http://www.bakeatmidnite.com
Golly this sounds, nummy. I have never tried it this way before. Grins and happy Thanksgiving. Sandi
ReplyDeletethis looks and sounds so good Amy. Thanks for this recipe and I will have to make this dish for the fall and winter months.
ReplyDeleteI'm a college student and I just tried this recipe, definitely a great one! I really liked how simple it was--well after I managed to cut the acorn squash haha. Thanks for sharing!
ReplyDelete