Elizabeth Raphaelson, Managing Editor
You look into your fridge three-quarters of the way through the semester to see the remnants of a bottle of maple syrup from hangover waffles and a half a stick of butter. Little else clutters your kitchen counters, but you still have some salt and pepper spilled on your table that you can probably scrape up in the palm of your hand. With five dollars left for this week’s grocery budget, I can’t recommend a better dinner.
Preheat oven to 450 degrees. Cut off a little bit of the bottom of the squash to steady it. Place cut side up in pan. Season with salt and pepper. Place walnuts and cranberries into cavity. Add ½ tablespoons of butter and 1 tablespoons of syrup into cavity of each. Sprinkle herbs over top. Roast until well browned, basting frequently with syrup in opening of the squash for about an hour. Serve warm to woo your fancy dinner date, who is still in the dark about where you found the salt.
4 acorn squash, halved & seeded
Salt and pepper
4 tablespoons of unsalted butter
½ cup pure maple syrup
½ cup chopped walnuts
½ cup dried cranberries
1 tablespoons of finely chopped fresh thyme
1 tablespoons of freshly chopped rosemary