This Saturday's cooking adventure was Baked Acorn Squash with Quinoa, Tofu, Dried Apricots, and Walnuts. I've been curious about it ever since reading Superfoods RX last Fall and Acorn Squash is finally coming into season again.
Much like beets, I only discovered I liked squash over the past few years. The key, for me, is roasting it and bringing out the sweetness. Prior to this discovery, I only knew squash as a slightly soggy dish created with butter, salt, and pepper. Doesn't that sound appetizing? Exactly.
The fact that this roasted squash wasn't honey-coated didn't make it any less appetizing though. My one complaint is the recipe didn't advise me about placing the squash halves face down or face up in the water. Maybe it doesn't make a difference? I won't know until next time I make this recipe, which will likely be sooner rather than later due to its great flavor and texture.