Nutty Baked Squash (from p. 439 of the BCC): We cut one acorn squash in half and removed the gooey innards - I mean, the seeds and fibers. Then we mixed cracker crumbs, chopped pecans, and a little butter, brown sugar, salt and nutmeg together. Then we filled the squash halves with the mixture and baked them in a dish for about a half hour.
Mom grilled some chicken to go with the squash dish, and we had a lovely dinner together. Dad is out of town this week, so we thought a squash-for-two would be just right for us. It tasted AMAZING! The salty crackers and pecans, the sweet brown sugar, the subtly spicy nutmeg... the crunch of the crumbs, the melt of the butter, and the squish of the squash... so many delightful sensations for the tongue! And doesn't it just look beautiful and festive?
We scooped out the leftovers and put them in a Tupperware to warm up later, and we still have another acorn squash to work some magic with. Thank you, Wendy, for this delicious opportunity!