I'm a little embarrassed to admit that when it comes to fall foods, I haven't been very adventurous. I do love pumpkin and have eaten it for years, but last fall was the first time I ever tried butternut squash, and that was only because my aunt insisted I try some. This fall, I vowed to expand my palate and try fall foods that I have never eaten before. Roasted Acorn Squash popped in front of my eyes when I was perusing Golden Blossom Honey's recipes last week. I really thought about skipping over it, just because the "acorn" part of the name didn't appeal to me. We have squirrels that like to chuck acorns at us when we are on our deck, so I've got a few hard feelings toward acorns. But, I sucked it up and roasted a few for lunch earlier this week.
I was surprised to find that I really loved it, though I think it's best served right out of the oven. I did save 1/2 for my lunch the following day and tried to eat it cold, but it just didn't have the same appeal as warm out of the oven. This recipe is definitely a fall keeper, and now I'll be looking into how to incorporate acorn squash into more of my fall dishes.
Ingredients2 acorn squash, halved, seeds and strings discarded
3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 teaspoon dried thyme
pinch of red pepper flakes
1/2 teaspoon salt
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What's your favorite fall food?