We woke early Monday morning to make the drive to the U.S. Embassy in Frankfurt, yet another step in the seemingly endless immigration process. I found myself wishing that I had taken my camera with me though, along with the mountainous piles of paperwork that usually reside in my immigration folder. On the journey we passed through some beautiful scenery, lit up with the golds and reds of autumn and settled with a gentle mist that lit up as the morning sun shone through it.
Our weekend had managed to make itself into a fairly busy one as well. On Friday my husband was pulling 24 hour duty, so in order to let him sleep in on Saturday, Mikey and I ventured out into the brisk weather to play. Mikey has finally got the hang of standing still for the camera, he now likes to play a game where he lets me take a photograph of him and then comes over to me so he can see it on the little screen. It makes chasing him around for photographs infinitely easier, but he is less than impressed when I attempt to take a photograph of him on film that he cannot see instantly.
Saturday afternoon was spent with two lovely ladies from the HCSC Photography club. The meeting was originally intended as a Get to Know your Camera get together for the club set up by Kim, but as only the three of us, all of whom know how to use our cameras, were there we spent the afternoon chatting over coffee instead. I returned home to find both husband and son asleep on the couch by 7pm, which ended up meaning that we all stayed up very late that night after they woke.
By Monday evening, after the busy weekend and long day at the Embassy, I definitely had a craving to eat something sweet. I had bought an acorn squash a few days ago, mostly because I quite like the way that they look, but also with the intention of making some soup with it. I decided at the last minute to make this recipe instead, to hopefully satisfy both the craving for something sweet and the desire for warm comfort food in one shot.
Sweet-Roasted Acorn Squash
Recipe from the ever-amazing Ree. Serves 6.
2 whole Acorn Squash, with the innards scooped out and cut into 8 wedges each.
Coarse Sea Salt
1 stick butter, softened
1/2 cup lightly packed brown sugar
2 tablespoons Rosemary, minced
Preheat oven to 350F. Place squash wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with the salt and then roast in the oven for 20 minutes.
Combine butter, brown sugar, and rosemary in a small bowl and mix until it becomes a paste.
After the 20 minutes are up, pull the squash out of the oven and smear it with the paste. Return it to the oven for a further 30 minutes.
Halfway through roasting, the paste will have melted into a sauce. Spoon some of the sauce over the squash and continue roasting until brown and caramelized. When serving, spoon the remaining sauce over the top of the squash.
This smells amazing while it’s cooking, I kept wanting to pull it out early to taste! The mixture of the Acorn Squash and Rosemary flavours go wonderful as a side with pork. You can also save the seeds if you like, which can be toasted and eaten much in the same way as pumpkin seeds.