squi.

It's the most wonderful time of the year! Yeah, that's right. I said it. Fall is the most wonderful time of the year. I love Christmas, believe me, but autumn is where it's at.

First of all, kudos to our grocery store for this little gem:

Secondly, squi. You may not know what I'm referencing here, but that's only because it is nonsense! My husband has this habit of pluralizing words in ridiculous ways. Squi is what you've got when you have more than one squash. :)

Squash is a favorite of mine, in all forms, so we talk about it often. I'm still working on him to love it like I do, but in the mean time, let me share one of my favorites. I eat this all fall/winter. It's so much yum.

Sweet Acorn Squash:

Ingredients:
- 1 acorn squash, halved
- As much butter and brown sugar as your little heart desires

Directions:
Use a fork to poke holes in the crevices around your acorn squash. Heat your oven to 400 and cook the holy squash (directly on the rack) for about 20 minutes. Check for tenderness. If the squash still feels hard, continue to rotate and cook it in 10-minute increments. Eventually, you can remove it from the oven in nothing but your oven mitted hands, cut that sucker in half, spoon out the seeds, and fill it with butter and brown sugar. Enjoy!

There are so many different ways to cook squash, but I think everyone can agree that they are HARD and it's best to cook them at least a little before trying to remove the skin and prepare it.

Let me know what tidbits you have learned about cooking squi!

Be well,
M