Roasted Acorn Squash

Can you believe that Thanksgiving is only 4 days away? I'm certainly struggling to believe that is the case. In fact, it was just over a week ago that I realized it was almost past time to firm up my time off from work for the holiday. In my mind I still had plenty of time. I feel like each and every passing year goes by more quickly than the one before it. Maybe that's just part of growing up.

Many of you will be tasked with cooking and planning a menu for Thanksgiving dinner in just a few short days, and for some of you it will be your first time in charge. Keeping that in mind I would like to present you with this recipe for Roasted Acorn Squash, a side dish that is relatively healthy, takes only 10 minutes to prep and leaves your hands and mind free to work on more hands on dishes during it's hour roast in the oven.

So if you've been tasked with bringing a vegetable side, look no further than this quick, elegant, and tasty dish for your choice. You will certainly impress your family and friends that you chose to think outside of the green bean casserole, candied yams, etc that, while classics, can be a bit tired and certainly rich for those trying their hardest not to gain that extra pound this holiday season.

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Roasted Acorn Squash


Ingredients
1 acorn squash
1 tablespoon softened butter
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/3 cup water

Instructions
Preheat the oven to 350 degrees.
Cut the acorn squash in half and discard the seeds and strings.

Rub the butter over each squash half.

Place in a baking dish and top with brown sugar and cinnamon and add the water to the bottom of the dish.

Cover with foil and bake for 50 minutes.

Remove the foil and bake for 10 minutes more.

Remove from the oven and let cool before serving.

Oven-Roasted Tomato Soup

So I am not feeling top notch tonight. Certainly feels like the first cold of the season has hit me with all it has got! What better food to make for yourself when you are feeling under the weather than tomato soup? Bunker and I love this recipe because it is so much healthier than the cream filled versions, but it is just as flavorful, especially with the addition of oven-roasted tomatoes. This is a rather easy recipe, but slightly messy because you have to get out the food processor, but very much worth the mess!

We paired our soup with a grilled ham and cheese for Bunker and just a plain old grilled cheese for me! Enjoy on a cold winter night, or when you have the sniffles.

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Ingredients:
2 cups of cherry or grape tomatoes cut in half
1 28 ounce can of whole tomatoes
1 tablespoon of olive oil
2 cloves of garlic, sliced
2 cups of chicken stock
1 tablespoon of honey
A dash of salt and pepper
A dash of Italian seasoning

Steps:
1. Roast the 2 cups of cherry or grape tomatoes in a 400 degree oven for about 30 minutes. I added a touch of olive oil and a bit of Italian seasoning.

2. Gather the rest of your ingredients.

3. Add the olive oil and garlic to a large pan and saute for about 5 minutes.

4. Add the can of whole tomatoes to the garlic.

5. Add the roasted tomatoes to the tomato and garlic mixture.

6. Add the chicken stock to the tomatoes.

7. Remove from the heat and pour into your food processor.

8. Puree until smooth. Mine still had a bit of texture which is just fine.
9. Add the tomato soup back to the pan and add the honey and seasonings.

10. Pour into serving pieces and enjoy with a toasted sandwich!

Gingerbread Muffins

Gingerbread. It is one of my favorite things. Gingerbread cake, cookies, cupcakes or muffins. Really, in any form, gingerbread just hits the spot, especially once the air has a chill (finally!). Today is one of those perfect fall Saturday mornings. It is slightly cloudy, there is a soft cool breeze, and everyone is out and about enjoying the weather.

Today is especially fall in character because it is a college football Saturday. And, it is not just any college football Saturday, but OU/Texas football Saturday! This is a long standing rivalry in which I stand firmly on the OU side! The game is played every year in Dallas, exactly halfway between the two schools, and it is a game that divides the city of Dallas (even households!), as so many of us attended one or the other school. I am one of the many Texans that chose to go to OU, and I am a lifelong Boomer Sooner fan. Both of my parents are from Oklahoma, and my dad graduated from OU, therefore, my Boomer Sooner blood is rather thick. I grew up in Texas only knowing the Boomer Sooner fight song and I proudly wore my crimson and cream ribbons and outfits. I followed in the footsteps of my dad and attended OU, joining with so many other children that special tradition of attending the Alma mater of their parents. Bunker also attended his dad's Alma mater, Notre Dame, and I know that has always been a special connection for them.  

Anyways...here is to a great Saturday football game day, and good luck to all of the teams that you love!

These muffins came out incredibly tender and moist. They actually reminded us more of gingersnap cookies in taste, which is not a bad thing in this household! Enjoy your gingerbread muffins hot out of the oven, or the next day as the flavors tend to build over time. What a great treat for a crisp fall Saturday! Also, these little treats are perfect for tailgates or football watch parties since they are so transferable and come in their own serving dishes, muffin liners!

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Ingredients:


1 1/2 cups of all purpose flour
1 teaspoon of baking powder
1/2 teaspoon of cinnamon
1/8 teaspoon of nutmeg
1/4 teaspoon of cloves
1/8 teaspoon of allspice
1 teaspoon of ginger
1/2 teaspoon of salt
1/2 cup of butter (1 stick)
1/4 cup of water
1/2 cup of brown sugar, packed down
1/2 cup of unsulphured molasses (not blackstrap)
3 large eggs

Steps:

1. Gather your ingredients and preheat the oven to 350 degrees.

2. Melt together the butter and water in a small microwave safe bowl. Set aside.

3. Combine the flour, salt, baking soda, and spices in a large bowl.

4. In a standing electric mixer, beat together the molasses and the brown sugar. Beat until smooth.

5. Add the eggs to the molasses and sugar mixture, mix until smooth.

6. Slowly add the flour mixture to the sugar and egg mixture and mix until just combined.

7. Add the butter mixture to the batter and mix until smooth. The batter will be rather runny.

8. Spoon the batter into muffin liners in a muffin tin and bake for about 12 to 14 minutes.

9. Enjoy on a crisp and cool fall morning!