If you’re new here you might be surprised to find out that HB is gluten intolerant. Basically, gluten sensitivity is a spectrum of sensitivity to gluten including celiac disease and wheat allergy. If HB accidently eats gluten he experiences a variety of reactions which won’t kill him, but they make him VERY uncomfortable and have been getting worse over time. I have no gluten sensitivity what-so-ever, but to keep things simple we keep our home gluten free. (Except those rare occasion where I have to have chocolate chip cookies RIGHT NOW.)
It’s head-cold season! HB and I have both been taking decongestants around the clock and going to bed early so our “cooking” has been laughable. However, I do have a tasty acorn squash recipe to share with you. It was so easy – even while sick. And bonus, the entire apartment smelled faintly of maple syrup. Or so HB tells me, I haven’t been able to smell anything this week.
What you’ll need:
What you’ll do:1. Preheat oven to 350. Cut acorn squash in half and remove seeds. BE CAREFUL! The squash can be notoriously hard to cut (I may have used a rubber mallet and sharp knife) but softening the squash for 3-5 minutes in the microwave first helps.
2. Score the inside of the acorn squash and add 1 tsp of butter to the hollowed out center of each half.
3. Place both halves of squash flesh side up on a baking sheet. Add ¼” water to the baking sheet to prevent the squash from burning.
4. Sprinkle with brown sugar and maple syrup. Then place in oven to bake for 45 minutes – 1 hour.