Sometimes you stumble on a dish that is just so good that it elevates a weeknight. I call that “Sunday Dinner Good”. It’s the kind of dish you would be proud to serve a guest.
Now, I will confess, I’ve never been a squash lover. But this, this is just so good. Not only is it delicious, it is beautiful to look at!
It takes about 15 minutes to prep and cooks for about an hour depending on how big your squash is.
If you are interested in the recipe you can find it here: ORGANIC ALLSPICE ACORN SQUASH WITH FRUIT & NUTS recipe | Epicurious.com
After making this a few times I’ve made a couple of changes to the recipe.
I use a cookie sheet covered with foil for easy clean up.
I use what apples I have available, if I have 2 Granny Smiths, that’s what I use. If I have two Honeycrisp that’s what I use. If I have one of each – GREAT.
I don’t add the salt.
Pecans make a great substitute for the walnuts.
It really doesn’t need the poppy seeds.
In my humble opinion, maple syrup makes a better garnish than the honey.
Seriously, this is “GET IN MY BELLY!” GOOD.
I would be delighted to hear if you try this, and what you think.