Can you BELIEVE Thanksgiving is in two weeks?! Maybe because it’s been unseasonably warm up until now, but I’m really reeling with how fast this year is going. I feel like one of those unsuspecting cartoon characters when something really fast runs past and makes them spin around in a blur, and then they stop, looking really confused . Anyway, like I said, the weather has been beautiful but for the first time this week, there was frost on the pumpkin and I smelled winter on the air when I went outside last night. So I made comfort food: meatloaf with roasted potatoes and carrots, and baked acorn squash with bacon.
If you’ve never had acorn squash before, you don’t know what you’re missing. I know a lot of people like butternut, but acorn is actually my favorite type of squash. And it’s so easy to make!
Just cut the squash in half and scoop out the seeds. Cut it into quarters if you want. Lay the squash slices flesh side up in a pyrex baking dish, then put a small pat of butter and some uncooked bacon pieces on top of each. Salt and pepper generously. Bake at 350 for a good hour to an hour and a half. Check it after about 45 minutes, and pierce each slice with a fork a few times; this allows the bacon grease and butter to seep in a little. Keep baking until it’s nice and tender.
This makes a great side dish for Thanksgiving, by the way! It’s tradition in our family. Hope you like it!
Here are some other fall recipes to try:
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