Welcome to the beautiful season of autumn in the tavern! Grab a cup of cider and gather around…
In celebration of the autumn equinox, I’m sharing a squash recipe. Everywhere I look, I see an abundance of squash. Their gorgeous colors speak to me of the seasonal turning. In my humble opinion, pumpkins are a wondrous sight at this time of year. I’m positively giddy when I spy the first bin with an array of colors and sizes. Just ask my knight. I was digging through a large box at our local market to pick the perfect pumpkin for our front porch. And trust me, this is only the beginning. More will be added in and throughout our house as the season progresses.
Today’s recipe is perfect when the temps begin to drop. The smell of squash baking with cinnamon and brown sugar makes the house smell delicious. It’s a perfect complement with grilled chicken.
"Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns." ―George Eliot, aka Mary Ann Evans (1819-1880)
A wee bit of trivia. On one of our trips to England, I visited the grave of George Eliot at Highgate Cemetery East, Highgate, London. As a tribute to her, I placed my writing pen next to the many others inserted in the ground around her grave.
Autumn Acorn Squash
2 acorn squash
4 tablespoons butter
4 tablespoons honey
4 teaspoons cinnamon
4 teaspoons brown sugar
Preheat oven to 350 degrees.
Cut each acorn in half and remove all seeds.
Combine cinnamon and brown sugar.
Add to each acorn half, 1 tablespoon butter, 1 tablespoon honey, and 1 teaspoon of cinnamon and brown sugar mixture.
Cover each half with aluminum foil and place on a baking sheet.
Bake for 1 ¼ to 1 ½ hours.