autumn for 2

i loved summer while it lasted. i probably had one of the best summers ever. bike rides, picnics, farmers markets, wearing shorts. i was sad to see it go but i must say that fall is really gorgeous. riding my bike home from the train station every day through red, yellow, and green tree lined streets. super romantic! its quite comforting to put on sweaters again, and the occasional whiff of that strange smokey smell in the cool air. it is also pretty wonderful to be cooking with the oven again. here is a nice recipe for these kinds of days.





Roasted Acorn Squash with Sage

1 reasonably sized acorn squash, enough to yield about 2 cups of flesh after roasting
olive oil
half an onion, chopped
chicken/vegetable stock
1 bunch sage
salt and pepper

1. preheat oven to 375 degrees F.

2. cut acorn squash in half, brush with olive oil and season with salt and pepper. roast in oven for about an hour or until soft when pierced with a fork or any other sharp implement. scoop out the flesh when squash has finished baking and is cool enough for you to handle. set aside.

3. heat a tablespoon of oil in a pan and saute onion until just brown around the edges. add squash and enough stock for your preferred soup consistency as well as the sage. simmer for about 20-30 minutes. add salt and pepper to taste.

4. puree contents in a blender or food processor. if it become too thick, you can return to the pan and add more stock.

serves 2