Balancing Act and Acorn Squash

Hello lovelies!  I hope this day finds you well!

I have survived a week of pure craziness and I'm so glad to have a morning all to myself to catch up with you.  I love, love, love blogging as a creative outlet, but in the reality of life sometimes there just is not enough time in the day, or week, to indulge myself.  I don't know about you but I am constantly seeking a balance - between responsibilities as a mother, wife and daugther, attending to my full time "job" of house renovating, and doing activities for the sheer pleasure of it. 

On top of my normal mode of having 10 projects going on at once, my beloved aunt and uncle visited last week from Ireland and I gave myself permission to let some things go so I could spend time with them.  The paint cans went unopened and the blog was neglected while I cleaned and cooked, listened to funny stories, and adored their company with my family.  Sometimes to find balance and enjoy the here and now you've just gotta realize you can't do it all {at once}! 
Sharing a special meal with my family makes me happy!

So my dear readers, excuse my absence! I have some recipes and fun projects to share with you this week! 
First off I have to tell you about this acorn squash recipe that my kids are loving.  It's so pretty, can be made ahead and heated before serving, and is perfect for a Thanksgiving buffet or autumn dinner.  I make it without pecans for the kids, and they gobbled it all up and asked for seconds. 

You can either halve or quarter each acorn squash, depending on what else you are serving.  If you are having several side dishes quarter the squash. 

Once you have cut the squash in half, scoop out the seeds and fibrous pulp, and then cut each half into quarters if desired.

Note:  the squash is difficult to cut through.  I make an incision with a serrated knife, and then use this large knife above to separate the halves.  Once it is halved, place cut side down to half again if desired. 
I have read that if you microwave the squash for 1 minute the rind softens enough to cut through it fairly easily but I haven't tried this method.  

Preheat oven to 350. 

Brush squash with olive oil and sprinkle with a bit of kosher salt. 

Place quarters or halves together cut side down on a cookie sheet and bake for 20 minutes.

For one whole squash, soften 1/4 stick of butter and combine with 1/4 cup brown sugar. 
Coarsely chop a handful of pecans (a tablespoon or so will do). 

 Remove squash from oven and turn pieces over with tongs.  With a small spoon, spread the butter/sugar mixture over the squash flesh, and sprinkle with pecans.  Bake cut side up until flesh is tender, approximately 10 minutes.

Mix it all together for a mouthful of autumn bliss!

Enjoy, my friends!

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