I’ll be contributing some acorn squash like these we had for dinner with brats the other night (a great combo by the way) but I’ll probably cut them in 8ths instead of in halves. And I’m on bread duty too for which I was thinking of doing Martha’s buttery Parker House Rolls from The Martha Stewart Living Cookbook. I made them my first Thanksgiving in Utah maybe 5 years ago and I remember they were yummy.
If you want an easy non-sweet acorn squash recipe I highly recommend the preparing them like this.
Scoop out seeds, brush with oil, place flesh down on baking sheet and bake at 400 F for 40-50 minutes until flesh can be easily pierced with a fork. Sprinkle with some salt, pepper, smoked paprika. Melt 1 TBS with 2 TBS apple juice, mix and pour over the acorn squash (this is for one squash). yum yum eat it
So what are you guys contributing or expecting to eat?