Good Afternoon! I am feeling particularly moody today because I am just not ready for the weekend to be over. Luckily, I spent all weekend doing things I wanted to do….hiking, exploring, cooking, baking, yoga[ing], etc. On Saturday, Wyatt and I took the afternoon to explore some new shores along Lake Monroe. We have our normal spot that we always adventure to in the summer to bask in the sun, play our favorite tapes, and dip our bodies into the lake. However, now the weather is too cool for that we decided to spend our time walking along the shores and taking in the beautiful fall leaves, crisp breeze, and sound of the water against the rocks. It was such a perfect way to spend the afternoon.
And, on the way back into town we stumbled upon an abandoned water-slide (how random is that to just find a giant water slide in the woods?). It was built out of cement and runs 400 feet. After some research, we discovered it was an old attraction from the 70s that was quite popular back in its day but was eventually shut down because of larger theme parks that opened up in the area. It’s too weird to think that we have probably passed by this place dozens of times and never thought to look closely.
Anyhow, here are a few pictures from the adventures (some really weirdly saturated photos…they transferred from my phone weirdly…but I kind of like it. Look at how blue Wyatt’s sweater is in the last one!):
And, as usual, to go with my Moody Monday Theme…I will be keeping the recipe super simple today! This roasted acorn squash is perfect to go with any weeknight stew or even as a side at your next holiday dinner. Just take ten minutes to prep and then pop in the oven for an hour while you prep the rest of dinner! So easy!
I should let you know…this recipe may be simple but this side is packed full of flavor. The drizzle of maple syrup helps bring out the natural sweetness that shines through when roasting squash. It’s the perfect side to counteract that savory main dish.
Maple-Glazed Acorn Squash
adapted from SpoonForkBacon
- 1 acorn squash, center removed and
- 2 Tablespoons olive oil
- 2 Tablespoons brown sugar
- 1/2 Tablespoon sage, chopped
- 1/4 cup maple syrup
- salt, to taste
Preheat oven to 375 degrees. Slice the acorn squash into equal slices and place in a single layer on a baking sheet. Toss with olive oil, brown sugar, sage, and salt.
Bake for 40 minutes (and flip halfway through). Drizzle maple syrup over the squash and cook for another 5 minutes.
Remove from heat and serve warm!