Do You Like Acorn Squash Salty or Sweet?

I like it with butter and salt and pepper. Don likes it the way his mom made it, with butter and brown sugar. Lots of brown sugar and butter.

 

So I make half of it my way and half of it Don's mom's way. At least he eats his vegetables. (Actually, he eats lots of veggies.)

 

I show you how to make acorn squash both ways in a video I recorded with Bob Corso on WHSV-TV a couple years ago. Click on the recipe to watch the video.

 

• South Beach Balsamic Chicken
• Tomato Roasted Red Pepper Salad (recipe & picture below)
• French Corn Pancakes
• Broccoli Salad

 

 

 

 

I love this Dorie Greenspan Tomato Red Pepper Salad recipe. If you have a jar of pimientos, you can make it in about 15 minutes, substituting the pimientos for the roasted red pepper. Drain them before adding them to the other ingredients. 

 

If you have to roast red peppers (which are amazing and I encourage you to do it), it will take you about 45 minutes. But either way, the salad is absolutely scrumptious.

 

The recipe assumes you already have roasted red peppers. The first time I made it, I used pimientos.

 

To make Roasted Red Peppers, heat your oven to 425F degrees. Wash, cut and seed the peppers. Splash a little olive oil on them. Put them on a baking sheet that is covered with parchment paper (to save clean up). Bake for 15 minutes, turn them over, and bake for about 15-20 minutes until the peppers are starting to turn a little black. 

 

Roasting peppers sweetens them. I think they are to-die-for good. What do you think?