It’s always fun to have my Secret Recipe Club assignment be a blog I know well. Lesa from Edesia’s Notebook has been blogging since 2007 and has a TON of great recipes on her site. Like most of us food bloggers, she doesn’t like making the same recipe twice, so she’s had plenty of meals to tell us about.
Last week I had a ton of acorn squash from my CSA, so I did a search on Lesa’s site to see what she had. Her Roasted Acorn Squash recipe intrigued me so I decided to give it a try. I wasn’t so sure about using Nilla Wafers so I made half of them with Rice Krispies just in case the Nilla Wafer version was too sweet. I’m glad I did, because I really enjoyed the Rice Krispies on there. They added a bit of crunch without any extra sweetness (the brown sugar took care of that!).
This is my last month participating in Secret Recipe Club. I’ve had so much fun doing it and am grateful to have been a part of it for so long.
- 4 small acorn squash, about 1 lb. each
- Kosher salt
- Olive oil
- ½ cup butter, softened
- ½ cup brown sugar
- 3 tbsp vanilla
- ½ cup Rice Krispies
- Preheat the oven to 400°.
- Split the squash in half and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt. Drizzle with olive oil.
- In a bowl, cream the butter with the sugar, and vanilla. With a brush or a spoon coat the cut sides of each squash half with the butter mixture. Sprinkle with the Rice Krispies.
- Use a fork and make a few holes in the flesh of each squash half, so the butter mixture has room to spread its flavor throughout.
- Bake until tender, about 30 minutes.