Happy Monday Gourmies!
I hope that everyone had a fabulous Thanksgiving holiday weekend. I know I sure did! I ran the Salem Wild Turkey 5 mile run on Thanksgiving morning and then jumped in the car to Maine to spend the gluttonous day with my Uncle in his beautiful log cabin! Talk about a perfect way to spend the American holiday. More on this later though!
Sorry that I have been SO MIA these past couple of weeks. The semester is wrapping up and the Holiday was so crazy for me so I feel like I haven’t even seen my computer in weeks. I am going to try to schedule a lot of posts to keep the blog more regular throughout the craziness of the end of my semester, so hopefully we can expect that.
Today’s post is a little something you saw last post, but I saved the recipe for today:
Cinnamon & Spice Acorn Squash
What you need:
1 acorn squash, cut into wedges (just follow the natural lines in the squash)
1 Tbs. Cinnamon
1 Tbs. Chili Powder
1/2 Tbs. Seasoned Pepper
1/2 Tbs. Garlic Salt
1 Tsp. Salt
1 Tsp. Pepper
What you need to do:
Preheat the oven to 400 degrees. Spray or grease your pan. I put tin foil town and then spray it with PAM. Cut your squash in half and removed the seeds. Continue to cut the squash in wedges. Mix all of your spices together in a small bowl. With a damp paper towel, wipe your wedges to get a little moisture on the surface. Place your wedges on the pan with a little room between each piece. Liberally sprinkle the mixture onto each slice and turn over and coat the other side. You can use a spoon, your fingers or a mesh spoon, whatever method you prefer to get those wedges coated. Pop in the oven for 40 minutes, flipped the wedges at the half way mark.