Sunday, November 20, 2011

More Squash Please

So far today, I’ve started a new book

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watched countless episodes of “How Do I Look”


and eaten an entire acorn squash.


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Last night, Eric told me that he had recently purchased two acorn squash (squashes?) that he had originally planned on painting and using as a table centerpiece. However, he quickly decided that painting them was kind of difficult and boring, so he asked me if I knew any squash recipes.

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I immediately thought of Chelsey's maple roasted squash rounds that I had recently seen on her blog. I’ve never cooked a squash before, but the recipe was simple enough that I decided to give it a go.

FYI: Make sure you have a very sharp chef’s knife. Cutting an acorn squash is no joke. Eric only has two decent knives and they are both fairly dull, so I had to improvise a little. I ended up heating the squash in the microwave (wrapped in a wet paper towel) for four minutes before I was able to cut through it.

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The 20 minutes it takes me to prepare that thing is totally worth the end result.

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We enjoyed one with our steak fajita dinner last night

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And I roasted the second one today for a snack.


We had big plans to hit up Cold Stone after dinner last night, but were shocked to see the one near the apartment had closed! Luckily, we found a great substitute.

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Steak and Shake to the rescue! I forgot how good their milk shakes are and I completely forgot about Cold Stone once I started sipping one of them Smile.


Breakfast this morning was a hodge podge of leftover breakfast burrito filling, a piece of Ezekiel toast, and Greek yogurt.

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It was the perfect balance of carbs, fat, and protein and hit the spot.

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I’m off to get ready for a little get together with our friends this afternoon, then I’ll be hitting the road for Traverse City for the night. Back to Petoskey in the morning!

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