Hey, hi, it’s me. Just here trying to squeeze one last warm, cozy, buttery roasted winter squash recipe out before it’s officially shorts weather here in Iowa (FYI: that’s at about 45°F). We’ll call this my final farewell to winter for this year. Did you hear that, winter? GET OUT OF HERE!
This roasted veggie recipe is pure comfort and composed of all things fall/winter-sweet acorn squash, butter, balsamic vinegar, brown sugar, maple syrup, bourbon and fresh thyme. Seriously, could anything scream ‘I should have posted this in October’ any more than that!?
The best part about acorn squash is it forms its own bowl when cut in half, so you can fill the inside with all the good things. Then you can mash the sauce into the tender flesh when you’re ready to eat. It’s really Mother Nature’s way of reminding us that she makes no mistakes.
Part dessert, part side dish…it’s really up to you to decide. I’m certainly not opposed to taking these types of things into dessert territory.
I mean, don’t you just want to dive into that pool of sweet, golden-brown butter? Forget water, that’s actually how I wish all pools looked.
[tasty-recipe id=”35531″]
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