The rain is back, the temperature has dropped, the leaves are changing, and pumpkins are starting to appear around town. This can only mean that it is without a doubt fall. (Granted I am a little bit late on this one, but we had been having some surprisingly warm and sunny weather for the month of October, so I figured I would wait). I like the fall, a lot, even though it marks the end of our increasingly short summers here. Layered clothing, scarfs, pumpkin spice candles, a visit to the pumpkin patch, and of course... HALLOWEEN! My favorite! (More on that subject later though).
For now I thought I would post a few images from around town, and a little fall treat me and Pat made for desert the other night. Yes, thats right, a recipe from me. Who would have thought.
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[[ fall views around my work building. ]]
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Acorn Squash Recipe
(brought to you by my Mr. who is a very good cook) ::
All you need is one acorn squash, brown sugar, maple syrup, and butter.
Serves 2.
- Take the squash and cut it in half.
- Take a baking sheet with a bit of a lip like the one I used, and fill the bottom with water.
- Place each half of the squash peel down on the sheet.
- Fill each half of the squash with a half tablespoon of unmelted butter,
a tablespoon of brown sugar, and a tablespoon of pure maple syrup (using
the good stuff makes a BIG difference).
- Leave uncovered and bake in a 400 degree oven for about 45 minutes,
checking on it occasionally.
- If the squash is still too hard to scrape, cook five minute intervals
until it is soft enough.
- When you take it out of the oven it will need to cool for at least 10
minutes before you can eat it. Take a fork and scrape the squash into
the mixture stirring it around so that it absorbs all of the goodies.
- Eat, and enjoy. Yummmmm.
(It is very easy to alter this recipe to make it more or less sweet).
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