I love salad in a jar. I'll be eating it for lunch three times this week. MMMmmmm...
pickled beet stems.)
And I love love love this new (to me) parmesan roasted acorn squash recipe.
Seriously, it is so delicious that Mark and I were fighting (nicely, but with forks poised) over the leftovers.
It was so good that it was all we wanted to eat. Tastes waaaaay better than squash that's been slathered in butter and brown sugar. Can't believe how sweet and savory it is.
It is also a super easy recipe. Once you get the squash sliced (the only hard part...get it? Hard part, as in the rind is pretty tough. Use a big knife and be careful with it...), there's nothing to it.
You should eat these things.
That's all. Just do it.
PS - Thanks for the acorn squash, Mom!