After getting a sneak preview at managing editor Michael Dregni’s latest cookbook review earlier this week, I was inspired to try one of the recipes. The acorn squash was easy and enjoyed by all. I loved the mixture of sweet and savory flavors, the comforting smells, and just enjoying a hearty, but healthy winter dish.
A heads up, though:
The squash took much longer than 30 minutes to bake. For the first 30 minutes, I placed it face-down in water as the recipe directed. For the next 30 minutes, I drizzled olive oil, seasoned with salt and pepper and baked it face-up.
Overall, I would highly recommend this recipe, and would substitute grass-fed butter for my olive oil next time. Because who doesn’t love butter?!