My obsession with squash continues...

Yup. I'm Carrie and I'm obsessed with fall squashes.

We had butternut AND acorn squash last week. And we had it again Monday night.

I just can't say no.

There was a tiny mishap with a butternut squash recipe back in college and since then I've been hesitant to do much with the fall vegetable. (It involved soup that should have used butternut squash as the base...but I couldn't find any so I used pumpkin. Such. A. Bad. Idea. One of my college roommates was wonderful and choked back a couple spoonfuls before she threw in the towel. Tasted like baby food.)

But that's neither here nor there.

For this round, we (and by we I mean Steve) chopped a white onion into wedges. I peeled the squash and cubed it, and then Steve tossed the veggies with a bit of olive oil, salt and pepper and herbs d' provence.

It was a team effort.

Side note: Butternut squashes are HUGE. Enormous. I tried to talk Steve into saving half for another dinner later this week, but he wouldn't hear it.

Yummy. All ready to go in the oven. We used red onion last time, and after trying both, I definitely prefer the red. Not quite so strong.

We roasted chicken quarters with it and they came out PERFECTLY. Steve has to handle that stuff though...I can't deal with bones. It grosses me out.

I don't care if that makes me a bad foodie. Just can't do it!

This is known as the "Good Lord I know I've said this a dozen times but I REALLY need to get a new camera" photo. Can't keep using the Bold for food pictures anymore.

Anyone have a good squash recipe I should try before I OD on them?

A taste of fall

Fall is finally here!

Time for scarves and boots and curling up with tea and books and lighting a fire...and of course time for delicious food!

Last weekend Steve and I went to visit his family in Cleveland, and his parents' neighborhood has the cutest farmers market. And it is stuffed to the gills with all sorts of delicious fresh produce...corn, squash, lettuce, onions, apples, etc. We were on our way back to DC but couldn't resist picking up a gigantic butternut squash, an acorn squash and almost 2 dozen ears of corn (some for friends though...).

We tossed the butternut squash with a little bit of olive oil and salt and pepper and then roasted it at 350 degrees with red onion wedges and a few sprigs of rosemary. It only took about 35 minutes in our oven and was SO DELICIOUS. As evidenced by the fact that there are no pictures. It disappeared. Fast.

A tip - peel the butternut squash. I didn't figure that out until halfway through. I'm a dummy.

Acorn squash was next, paired with a mustard-marinated pork loin.

It's just 2 tablespoons of mustard and 2 tablespoons of apple cider vinegar mixed and then poured over the pork loin. Sprinkle a bit of rosemary on top and you're good to go.

The acorn squash recipe I used was not exactly healthy but was really delicious. Warning: It's practically a dessert.

Told you it wasn't healthy. That's 2 tablespoons of butter in each half with 1 tablespoon of brown sugar.

It really should fall under the dessert category. Next time I'd probably cut the amount of butter in half and add blackberries (my mom used to include blackberries - adds great flavor!).

Hope you're enjoying the cooler weather and changing leaves!