As per usual, I fall pretty hard for autumn recipes!

Dinner tonight really satisfied our hunger and our need for something fall-like that wasn’t overly heavy but not light like a summer salad.

I used to make acorn squash a long time ago, but for some reason forgot about this timeless fall classic until now. The trick to to bake it with salted butter and brown sugar for that sweet/salty balance. I added walnuts for a toasted crunch in the middle, as well as a maple syrup glaze and blue cheese crumble (not pictured below). I also baked us each a chicken breast with garlic and butter and sliced up some green apples for refreshing acidity.

Acorn Squash Ingredients: 1 acorn squash (sliced in half), 4 tbsp (split between squash halves), 4 tbsp salted butter (split between squash halves), 2 tbsp real maple syrup (drizzled over each squash half), 1/2 cup walnuts (crushed and split between squash halves), blue cheese crumble (optional).

Instructions: slice acorn squash in half vertically, split apart and place face up in dish, remove seeds with a spoon, fill the centres with brown sugar and crushed walnuts, top with butter. Baked at 425 degreeds for 1 hour. Remove from oven and quarter the squash halves. Serve warm with a blue cheese crumble.