Squash are here...hooray! We love these earthy exoctics! We roasted our first acorn squash of the season in a light sesame oil rub, tossed with apple and chopped shallot at 400 degrees for 40 or so minutes. After it cooled, we scooped out the flesh and mashed everything with a tablespoon of butter and toasted pumpkin seeds. Welcome fall with mouths open wide!
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