We’re back with another edition of Tasty Tuesday. There is still a pop of color in the trees here in CT and the days are crisp. It definitely has me turning my thoughts towards Thanksgiving.
We often cook the same traditional recipes for Thanksgiving every year, and I love that. We only cook them on that day (we really should cook them more often!) and we savor every bite. I do try, however, to sneak in one new dish. I stumbled on this recipe as I was flipping through the latest issue of Martha Stewart Living Magazine. It looked tasty, different, and I realized I’ve never, ever had acorn squash. What a shame, because this recipe is so amazing that I’ve already made it twice! It’s definitely a bigger portion and works well for a fall dinner also (it’s vegetarian but you could easily add a portion of protein for a full meal). Try it out and see what you think! This is definitely staying in my rotation of fall faves.
Recipe for Roasted Squash with Shallots, Grapes and Sage