I have this favorite produce market near where I live, and when I say "favorite" what I mean is "I love this place and will miss it more than almost anything when we move away from here." It's called the Milk Pail, and is an open-air market that sells produce, milk, gourmet cheeses, and a number of other imported and otherwise interesting items. The thing I love most about it is you can always find phenomenal deals on in-season fruits and vegetables, many of which I might not otherwise think to buy. The other day they had a deal on acorn squash - 4 for a $1, or some other ridiculously cheap price. I, of course, couldn't resist, and bought myself 4 of the cute squash, not really knowing what I would do, but looking forward to some healthy creativity. More than a week went by, though, and I knew I'd better get to those squash or I'd lose my chance. Luckily, I saw this beautiful picture (I confess, I sometimes swoon over pictures of vegetables) as I was roaming recipes on the internet, and knew I'd found the fate for my acorn squash.
The thin slicing of the squash made for a beautiful and simple way to prepare this sweet and spicy side dish. My son and I enjoyed working together on this - he helped me cut out the squash centers using cookie cutters (we experimented with a star shape, as you can see), as well as helping baste (or "paint") the squash with olive oil and sprinkling on salt and pepper (I had to rein in his enthusiastic salt and pepper-shaking a couple of times, which did result in some extra-spicy pieces!) It was fun, though, to work together, and it also meant that he was a little more brave when I encouraged him to try the finished product.
Recipe adapted from bread & honey
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