Even though it’s still November, it seems like the entire retail world thinks it’s Christmastime. And that stresses me because I like to savor and enjoy ALL the seasons. I especially love to cook seasonally. The last few weeks I’ve been cooking with all sorts of autumn vegetables and one of my favorites is Roasted Acorn Squash. Not only is it super easy, it’s also packed with vitamins and nutrients we need to help us prepare for the long winter ahead.

Roasted Acorn Squash pairs really well with the Spiced Cranberry Pork Roast and the Slow Cooker London Broil. And I also serve it alongside the Cranberry Rice Pilaf. When the kids are gone, my husband and I are lazy eaters, surviving on soups and stews. But now that the kids are on their way home from college for Thanksgiving, I need start cooking full meals again–the kind with side dishes and extra loves of bread!



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