Tuesday, September 25, 2012
Frugal Fall Food
This evening we enjoyed the first acorn squash of the season. Purchased for a mere $1 last Saturday at the farmers' market, it was the center piece of our evening meal. My favorite way to prepare it (I'm not aware of any other way in fact) is to roast the squash. Simply cut it in half (top to bottom), scoop out the seeds (great for your compost bin) and place upside down in a baking dish. Add enough water to cover one inch up and bake at 350 degrees for about an hour. Cool a bit and then scoop out the tender insides. Toss with butter and salt and pepper, and you have the makings of a healthy, inexpensive, and farm fresh meal. Our squash was baked alongside boneless chicken breasts and served with wild rice. Other ideal pairings might be fresh baked bread or crackers and cheese. Hands down a frugal fall food you should not pass up!