The heavy mallet mon mari uses for pounding reluctant floorboards into place is back in my kitchen.
It’s winter squash season again.
My heavy cleaver is perfect for cutting the squashes in half but, sometimes, it needs a little help. Rather than damage my cleaver – or my hand, I use the rubber mallet.
It was actually mon mari who first introduced me to winter squashes. His favorite was acorn squash filled with butter and brown sugar.
I say ‘was’ but I’m sure if I fixed it that way today it would still be his favorite.
I don’t / won’t.
This is the closest compromise I make – a bit of butter and lots of fresh herbs.
We’re both happy.
Good food doesn’t have to be complicated.
The easiest way to prepare acorn squash is to bake it; the quickest is to microwave it. Little or no difference in taste.
Roasted Acorn Squash with Fresh Herbs
Total time: 50 minutes
Ingredients:
- 1 acorn squash
- 2 tbs fresh chives, chopped
- 2 tbs fresh parsley, chopped
- 2 tbs fresh marjoram, chopped
- 2 tbs butter
Instructions:
- Cut squash in half and remove seeds.
- Place cut-side down in a baking dish, bake for 40 minutes at 400F or microwave for 4 – 7 minutes, depending on size. Squash is done when outside is soft and flesh is pierced easily with a fork.
- Remove from oven and turn cut side up.
- Put 1 tbs butter and 1 tbs of each herb into the hollow of each squash.
- Return to oven and bake another 2 – 3 minutes. Remove and serve.
It was a beautiful day today…. Once the morning fog lifted and it warned up a bit.
It was a typical early fall day for the first day of fall: heavy fog and cool temps in the morning warming up to the mid 70’sF (25C) by afternoon with a dark blue sky.
A perfect day for our last bike ride of the season.
It’s a bit early to put the bikes away but we’re taking the girls (dogs) to visit their brother in Spain next week and needed to take the bike rack off.
Plus school has started again (French classes) and it’s time to get all the work finished to wind down summer and get ready for winter.
Last week it was near 100F (37C) when we were out and we made certain to be on a very shady section of the canal path.
This week it was 55F (13C) when we started and we went in search of sunshine.
There were fewer rental boats out on the canal than in August but more private boats.
And there more more bikers but no kids. Now it was mostly middle-aged couples with camping gear. One can ride from the Atlantic to the Mediterranean on the bike paths with campgrounds along the way.
Maybe next year……
I love how orderly you two progress through the year, with certain activities happening predictably in each season.
I wish I liked squash. Husband does, but if he wants it, he’ll have to cook it and he won’t cook it.
It’s supposed to be 89 here today. In the next few days, our temps are supposed to drop into the low 70’s and that will probably be the end of the high heat. I think we’re going to get slammed this winter though.
Your roasted squash sounds great.
The weather sounds perfect for biking! Are you sure you made the right decision to put the bikes away so early? There might still be some perfect biking weather left when you get back from Spain. Have a lovely time there!
Zoomie, we live by the seasons here… Keeps life interesting lol
nighstmusic, I didn’t like it until I started cooking it myself. I have no idea what our winter will bring
Elizabeth, I wish we could have kept them out, but we needed to take the rack off and it’s a pain to put back – although if the weather stays decent….