Roasted Acorn Squash
The squirrels in NYC can get a little close... too close for my liking.
Through years of experiencing that getting close to humans results in the receiving of french fries, pretzels and maybe if they're lucky a classic NYC hot dog (probably better that they eat it than us), these little guys have no fear.
Well, while passing through Madison Square park the other afternoon I saw yet another excited child hand his snack to a seemingly innocent squirrel he thought was just so very hungry (though little did he know that the squirrel has a stockpile so big it's eating better than half of NYC)... and it got me thinking.
Outside of NYC, what do squirrels eat when they can't rely on tourists and excited 2 year olds?
Acorns, yes, that's it!!
And then because my mind is constantly in food-mode all I could think about was Acorn Squash.
And so guess what we had for dinner that night...you're so smart....
RECIPE:
2 Acorn Squash, cut in half, seeds scooped out
3T Dark Brown Sugar
1/2t Smoked Paprika
1/8tNutmeg
1/4t cayenne
1.5t Salt
4T Butter
Place the acorn squash cut side up on a baking sheet. Combine all the remaining ingredients except butter. Sprinkle the flesh of each half with the spice mixture. Put 1T of butter in the center of each half. Put 2 cups of water in the pan and cover with foil. Cook for 30minutes at 400 degrees. Uncover, baste the squash with the liquid that has accumulated in the center and cook for another 20-30 until brown on top. Toast the seeds of the squash and use as a garnish along with parsely.
