I feel like there’s this unspoken rule that you aren’t supposed to have a favorite recipe just like parents aren’t supposed to have a favorite kid. But similarly to how we all know all parents have a favorite kid, I have a favorite recipe. And this acorn squash is it.
Did you hear that?? That’s BIG!
This recipe is everything I love all combined into one. It is a savory base with the acorn squash roasted with rosemary and parmesan cheese, topped with a sweet candied pecan, a tiny bit sour in the cranberries, and then a final topping of smooth goat cheese. Two kinds of cheese, a sweet food and a savory HECK YES.
I’m hosting Thanksgiving this year, and you can bet your bottom dollar that this will be on the Thanksgiving menu. But it will also be on my regular, say Wednesday night of the week menu. I’m going to have it for dinner tonight and I will probably pair it with an arugula salad and baked chicken. MMMMMM yum I can’t wait.
The other thing that’s nice about this salad is that it looks and tastes like it’s really complicated to make and takes a lot of time but joke’s on them because it is neither of those things! It’s so easy and doesn’t require you to be in the kitchen all day preparing it. Now that’s my kind of recipe.
I hope you try this and I hope you love it and I hope you eat it with people that you love and that they feel loved by you making this for them. Let me know if all my hopes and dreams come true 🙂
Items used while making this recipe:
Thanks for reading!