A: Acorn Squash with Maple, Rosemary and Sage

I was never a big squash fan. Which is sort of funny for someone who grew up in the Midwest because, let's face it, the weather here (particularly in the northern part of the state) requires you get used to root vegetables, leafy greens, and LOTS of squash.

It was not until we lived in Carbondale, Illinois that I finally came across a recipe that piqued my interest enough to give the acorn squash a try. It was November, and I was finishing up a shopping trip at the Schnucks near our house. I saw one of those in-store recipe magazine things aimed at Thanksgiving pre-planners and decided I had to have it. And there I found what looked like an undeniably fabulous recipe utilizing the funny-shaped squash with undulating skin I had previously overlooked.

I made a few tweaks to adapt the recipe to our palettes and favorite tastes, and it has now become a staple side dish in our house—one for the guests, as it were. Although our daughter is not quite a convert yet, she has been up for trying it every time I make it, and I think it's fair to say the sweet taste of the dish has nearly won her over.

(What I have found, however, is that she is nuts for the seeds... which I always save and roast; she and my husband typically have them completely consumed within 2 days.)

Acorn Squash with Maple, Rosemary and Sage

Ingredients
Acorn squash (one squash serves 2 people)
Rosemary (to taste)
Sage (to taste)
2 tbsp butter per squash
1/2 c to 1 c maple syrup per squash

Directions
1. Halve the squash. This can be tricky if, like me, you've got weak wrists or hate the idea of ferociously wiggling a sharp knife around inches from your sternum. I have been known to ask my husband to do this part for me; however, I recently tried his technique with a butternut squash and feel more confident I can do the heavy cutting from now on. Here's what I recommend:

Take a very sharp (perhaps very large) knife and stab it into the squash with the tip (blade facing away from you). Push down on the blade so the point of the knife meets the cutting board and then push the knife away from you, using the entire blade to cut the squash. When you reach a point of too much resistance, flip it over and repeat the same thing, cutting away from you so that you are creating a circle through the squash (like cutting a bagel in half). Once you've cut a circle all the way around the squash from one side to the other of the stem, pry apart with your hands (much easier than trying to cut the stem itself!).

2. Place the halves into an oven-safe dish. (You may also want it to be microwave safe, as sometimes a little final zap helps to ensure done-ness. More on that later.)

3. Place one tbsp of butter into each squash half. (You can cheat more or less, depending on your tastes and caloric goals.)

4. Sprinkle generously with dried rosemary and sage (I highly recommend the cracked rosemary from The Spice House should you be in the vicinity - amazing). My guess is, I generally do at least 1 tsp of the rosemary and 1/2 tsp of sage per half.

5. Fill each well of the acorn halves with anywhere from 1/4 c to 1/2 c maple syrup. I like to fill the whole thing up until there is roughly 1/4 inch of space left between the top of the acorn squash and the maple syrup... but this may seem like ridiculous excess to you. Fill at your discretion, but I'd warn against going any lower than 1/4 c per half.

6. Bake at 350° for one hour (increase the time or the temp slightly if you are cooking more than one squash). To test done-ness, prick with a fork. The squash should be very tender.

7. The quicky-caveat: If you are timing this all out with other parts of your dinner and you test the squash to find - upsettingly - that it is not done, you can always finish it off in the microwave. Zap it and check it in 3 minute increments until it has the consistency (and tenderness) you wish.