>Sometimes I just let Chuck take over the kitchen. He’s good at it. This time I made the main dish and he put together the vegetable: acorn squash. I’ll try to replicate it in writing for you, but he didn’t measure.
1 whole acorn squash
Preheat oven to 350.
Cut acorn squash in half. Scoop out seeds and gunk. (Yes, that’s the official term: gunk)
Place squash halves upside down in pan – we used a small pyrex oven pan.
Bake for 20 minutes.
Remove from oven: turn face up, place pat of butter in each half. Score with fork or knife. Drizzle with maple syrup; sprinkle with pinch of nutmeg.
Cook for another 10 minutes.
Scoop out of skins; mash as needed. Serve warm.
Kind of makes me want to plant acorn squash this year. ‘Tis the season!