At home. A simple Friday dinner at home. Fridays deserve super easy nourishing dinners. (And a glass of crisp white wine!).
Baked acorn squash!
You can use any little pumpkin. I love acorn squash for the lovely scalloped edges.
Cut in half and scoop out the seeds. Be careful not to pierce the skin. Sit the halves on their flat bottoms in a baking dish.
Into the cavity I place a teaspoon of salted butter, a slice of bacon and a little local honey. (The options are unlimited but you will need a little fat and gentle flavors – this dish is all about the taste of sweet autumn pumpkin). And simplicity!!
Gently place in the middle of the oven – be careful not to let those pumpkin halves fall over.
Bake for a good hour on 360F. Until soft.
Often I eat my little pumpkin dinner just like this with a spoon.
Or, after you have baked the little pumpkins, you can fill them with wild rice, top with diced red onion and serve on a bed of finely sliced kale and roasted walnuts with a light red wine vinaigrette.
The wheat is above ground! Sprouted. Greening up! Away!
The fields have had a few good rains and warm days.
Have a lovely weekend.
Don’t forget to 🌟 live simply so our planet can live large!