Tonight I baked some sweet potatoes along with this lovely little winter squash. Aside from some other winter squashes that are cooked and in the freezer, I only have one good sized kabocha squash left from the garden. This little acorn variety was so good tonight … mealy in texture, nutty in flavor and warming to the belly and the heart. It didn't even need butter. I have some left to enjoy tomorrow - for lunch, methinks. And once some deadline sensitive tasks are behind me, I'll be inventorying my seeds to determine my order for the coming season's garden.
That's what I made today. Peace.
I love nutty-flavored squash... wait... I love squash
ReplyDeleteI love winter squash!! It sounds yummy!
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We just had some squash like that also. It was our last too. I've decided that I really like to half, clean, fill with onions, drizzle olive oil, and bake. I find I don't even need butter or brown sugar when I make it this way! Yummy!
ReplyDeleteYum...so warm & comforting, squash. And you can just feel the healthiness zipping around your veins after munching on it!
ReplyDeletegreat picture. Love the squash w/a little maple syrup on it. This is a great time of year for seed sorting and dreaming about the garden.
ReplyDeleteSounds Yummy!
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Sound great, I love squash soup.
ReplyDeleteI have three squash just waiting to be roasted! I love when there's leftovers for lunch!
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