The sun was shining, we wanted to be outside! Next week I’ll share part two, the video of my preparing a second set of treats during this particular naptime. This worked better with my time frame since I didn’t want to be home an entire hour before dinner just to roast the squash. Then I let it cool down for the afternoon and reheated it right before eating. Roasting acorn squash usually takes an hour or more so I choose to do the entire thing during naptime. Brown sugar or granulated sugars, I feel, make it taste far too sweet and give it a tinny aftertaste. I particularly love to roast it with maple syrup since it is a natural sugar that imparts it’s smooth woodsy flavor into the stringy flesh of the vegetable. Acorn is one of my favorite squashes and I couldn’t wait to roast it until golden and sweet. Earlier in the day I’d stopped by my favorite food shop downtown and picked up some of our first local acorn squash. It even warmed up enough that I could wear shorts! Both days I spent naptime in the kitchen and this squash is one of the first things I made. We went apple picking, selected pumpkins and made several trips to the playground. Given the gorgeous weather we spent most of the time outdoors. Next week will be Part 2, a film about an entirely different dish. Spread the squash out onto the baking sheet. (Hey, NBC does it with all of their season finales, so why can’t I?!) Today is Part 1, a film about my favorite way to bake acorn squash. Toss the slices with the oil, salt, pepper, paprika, and maple syrup.
So, I’ve compromised and decided to present my weekend film in two parts. But I really didn’t think it was fair to rob you of these recipes. My webisodes are meant to chronicle my naptime cooking from week-to-week and I don’t want to start skipping over major parts of each season. Since I usually film once a week to keep things current with my life I was hesitant to explore the idea of filming so much in one fell swoop. While doing so it occurred to me that everything I was making should be filmed. The truth of the matter was that I was incredibly inspired by the fall weather and cooked up a storm all weekend. This weekend I did a little experimenting with my filming. Parenting Lesson of the Day: They can always pick more apples than you can carry. Tonight’s Menu: Chicken Thighs, Acorn Squash, Spinach Salad. Naptime Goals: Prepare Maple Syrup Baked Acorn Squash and snack from all the apples we picked! Laundry on the side. Serves 4.Īdapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).What’s Going on Today: Apple picking at nearby farm, school fundraiser, all-round fall fun. Transfer the squash slices to a warmed serving dish and serve immediately. Return to the oven and bake until browned and tender when pierced with a knife, 5 to 10 minutes more. Brush them with the remaining maple syrup mixture. Remove the baking sheet from the oven and turn the squash slices over.
Return the baking sheet to the oven and bake, uncovered, for 10 minutes. Brush half of the maple syrup mixture on the squash slices. Remove the baking sheet from the oven and remove the foil. Meanwhile, in a small bowl, whisk together the maple syrup, soy sauce and ginger. Arrange the slices in a single layer on the prepared baking sheet. Theyre so easy The hardest part is cutting the squash in halfyou need a sharp sturdy knife and a strong, steady hand. Turn the squash halves cut side down and cut each half crosswise into 4 or 5 slices, each about 1/2 inch thick. Slice off the top and bottom of the squash, then slice into 1-1.5 inch rings, removing the seeds and pulp with a spoon as you go. Halve lengthwise and scoop out and discard the seeds and strings. Lightly coat the foil with the oil or spray with cooking spray.Ĭut off both ends of each squash. Line a large baking sheet with aluminum foil.
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