Baked Acorn Squash

I love this...
So easy...
No dishes...
5 ingredients...
Oven does the work...

You will need:
An Acorn squash
TBS oil
TBS honey
tsp apple cider vinegar (optional, but I love)
S&P

As for servings, I did manage to consume one entire acorn squash myself, but I would say one acorn squash could serve 2-3 people, depending on the size and if you treat it as a side dish or main dish.

1) Preheat oven to 350 degrees.
2)Slice acorn squash in half and scoop out seeds.
3)Place face down in a baking dish, Bake for 35-40 minutes
4)Remove from oven and turn the squash over (facing up)
5) Place S&P, oil, honey, and apple cider vinegar in one half of squash and place the other half back on top.
6) Bake an addition 30 minutes at 350 degrees.
7) Take out, let cool, open squash and drizzle remaining sauce over the two halves.
8) Take a spoon and eat it right of its shell...

Simple is always best :)

Next Im going to develop a recipe that is similar but with some kind of hardy filling... mmmmm


Winter squash are good to excellent
sources of Vitamin A, beta-carotene,
potassium, vitamin C and fiber.

Winter squash also contains niacin,
folate, and iron.

Winter squash is low in calories. It is fat
free and cholesterol free.

Wow, eat these up!!!

SPLURGE RECIPE: KEY LIME PIE

I made this for Michael's dad for Father's day and I wont lie.... It was amazingly good, Please make this when you deserve a treat or if you want to give away something so good.... Enjoy

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in a bowl for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in a bowl until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.