Acorn squash is a quintessential winter dish around here.
I found some huge (head-sized!) squash. Cut in half lengthwise, they roast up nicely in the oven when sprayed with oil and lightly salted and peppered. It takes about a half hour for them to cook through.
I added about 1 tablespoon of bacon drippings to the two on the right.
The two on the left got sausage drippings (from our breakfast two days ago), and smelled even more heavenly than the bacon, if that’s possible.
A tablespoon or so of maple syrup and a teaspoon of brown sugar, and I popped them back in the oven for about five minutes to let everything melt together…
… and then I got a spoon.
Incidentally, as this is gluten and dairy free, the Moose could enjoy it too.