Tuesday, November 27, 2012
I followed the method (ingredients and cooking instructions) for this roasted acorn squash recipe. I used 2 carnival squash that I had on hand, reduced the butter to 3 Tbsp, eliminated the olive oil, reduced the brown sugar to 1/4 c, and used 1 tsp dried rosemary instead of the fresh. I thought they turned out really well... I don't tend to be much of a squash person, an aversion to cooked orange vegetables that has been plaguing me since childhood, but this had made me a believer that squash can be flavorful and delicious.