Between Halloween, a trivia night in Greenpoint, and getting my hair cut, I’ve only had time to cook one night over the past week…and that was recapped in my post from Monday. I did manage to roast some acorn squash tonight, but a few weeks ago, I tried sweet dumpling squash (pictured above). It’s a small squash with a flavor similar to pumpkin that I randomly picked up at the farmers’ market. I roasted it at 400° for 45 minutes with butter and brown sugar (inventive, I know), and it was the perfect single serving size.
Coming on Monday: An epic pumpkin pie post. I attempted one a few weeks ago with mixed results, so I’m armed with a modified recipe and another pie pumpkin. My success or failure will be paraded before you on Monday morning with plenty of photo documentation.
