Acorn Squash Yo!
Oct 4, 2007 Illinois, farmers' markets, general food
Alanna made acorn squash. I did too.
Mine came from Biver Farms. I rubbed it with salt, pepper and olive oil, and roasted it cut side down at 350 until it was just about done. I then pulled it out, liberally rubbed it with anise apple butter from Centennial Farms, dropped in a nob of butter, and cranked the oven to 550, to finish it cut side up.
Can you say underrated vegetable? I sure can.
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?
October 4th, 2007 at 1:30 pm
I’m crazy for squash this fall – must’ve already roasted a half dozen, likely more, many from Biver, love that they have small squash. Had never thought of apple butter but it’s perfect and I just happen to have some in the frig!