Tuesday, October 1, 2013

Baked Acorn Squash

1 acorn squash
2 tbsp unsalted butter
pure maple syrup
salt and pepper to taste

1. Preheat oven to 375 and line a large rimmed baking sheet with foil. Lightly mist foil with cooking spray. Slice off top of squash and cut into quarters. Using a spoon, scoop out and discard seeds and fibers.

2. Place 1/2 tbsp butter inside each squash quarter and drizzle each with maple syrup. Sprinkle with salt and pepper. Place squash quarters on baking sheet, spaced far enough apart so they don't touch.

3. Bake until squash is tender, 35 to 45 minutes. Serve hot.

Serves 4.


Late Summer Cherry Goat Cheese Salad

cherries, either fresh and pitted or dried
pears, sliced thinly
goat cheese
mixed nuts
sliced chicken breast (optional)

Combine first five ingredients. Top with chicken, if desired. Serve with Maple Balsamic Dressing.


Maple Balsamic Dressing

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup pure maple syrup
1.5 tbsp Dijon mustard
salt and pepper to taste

Combine all ingredients in a jar with a tight fitting lid, shake, and serve atop your favorite salad. Store any remaining dressing in the refrigerator for up to a week.


About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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