Squash!

Apples and squash are the items of the week!  We're sampling varieties of apples that we sometimes pass over - sure, you've had a Mac' and a Fuji - but how about a Fortune?  Or a Macoun?

But since y'all probably have a routine down with respect to enjoying your apples, we have an acorn squash recipe for you this week.  So creamy and smooth, with a pat of butter and a blob of maple syrup, you could rightly call this vegetable dish dessert!

Acorn (or Butternut, if you choose!) Squash: Baked

Preheat the oven to 350 degrees.  Cut the squash lengthwise down the middle.  (Hint: if this looks like it requires a little more muscle than you can muster, pop the squash in the microwave for a minute, and it should soften the exterior enough for you to slice through it a bit easier.)  Scoop out the seeds.  Coat the exposed squash with butter (or olive oil, maybe some salt and pepper if you are doing something savory) and bake squash side up in a baking pan until tender - usually about an hour.  Serve right in the shell with maple syrup or brown sugar, or scoop out the flesh and mash it up like potatoes, drizzling a bit of your favorite sweetness over it.