As some of you may know from my twitter and/or facebook posts, Dustin’s father, Rollie, has recently become very ill.

Because of this, Dustin and I took an emergency trip to Arkansas (where his dad lives).  Unfortunately, Rollie’s prognosis is uncertain at best at this time, but we remain hopeful he will pull through.  I would like to thank you for your thoughts and prayers during this difficult time.

Though many aspects of our lives have recently been put on hold as we try to adjust to Rollie’s recent illness and hospitalization, one constant has remained: this blog.  Admittedly, this blog has, at times, felt like both a blessing and a curse over the past hellish week.  Overall, however, I am glad to have the distraction and the constant goal with which this blog provides me.  I love sharing these recipes and I love opening my world to you all…even the sad, scary and painful parts (though those have been, fortunately, quite few and far between).

So, thanks for sharing these moments with me — for reading about Jordan and her Halloween costumes, our family trips to Julian and the many recipes I’ve come to love.  Thanks for being there. Being here.  It means a lot.

On that note, I’d like to share a simple recipe I often make during the Fall.  It’s a recipe my mom taught me and, of course, I’ve changed and (I think) enhanced over the years.  You won’t believe how simple it is, especially when you taste it.  I just love the sweetness you get from roasting acorn squash — and, it’s hard to go wrong with tossing some brown sugar and honey on it.

Please forgive the photo quality.  This recipe was prepared in Grandma Aggie’s kitchen (Dustin’s grandmother) in Arkansas.  The lighting was bad.  The kitchenware was about 35 years too old (in my spoiled opinion).  The mood was sad.  Everyone was exhausted. But, alas, the roasted acorn squash was delicious.  At least I could share some good food with everyone during this hard time, right?

Roasted Acorn Squash

1 medium acorn, seeded, split in half and cut into 1 inch slices
1/2 cup brown sugar
3 tbsp. honey
1/2 tsp. kosher salt

Directions

Preheat oven to 325 degrees.

In a small mixing bowl, combine honey, salt and brown sugar. Mix until just combined — be careful not to over-mix and allow the honey to completely saturate the brown sugar (as this will make spreading over the squash more difficult).

Line a baking sheet with aluminum foil and lay acorn squash slices out evenly. Sprinkle brown sugar and honey mixture over the squash. Roast for 40-60 minutes, until squash is tender (a fork pierces the flesh easily).

Enjoy!

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As always, I want to thank you for visiting. I welcome your comments, questions, recipe suggestions and food stories. Here’s to doing what you love!

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