Seasonal eating with acorn squash

Acorn squash recipe

Oatmeal eaters: step out of your comfort zone! I like some of our standard breakfast foods but it's more common for me to have soup or steamed veggies for breakfast. I'm a savory versus sweet, so perhaps that's why. This morning I made this, which looks fancy, but secretly only takes like 10 minutes of hands on work (3 of those are gearing up to use a huge knife to cut the squash). It's baked acorn squash with sautéed collard greens, dried cranberries and pepitas. It's a supercharged fall meal.🍂🍁

Preheat oven to 425 degrees. Cut one acorn squash in half crosswise. Slice a little of the top and bottom to make a solid surface for it to sit. Scoop out seeds. Place in a baking pan (with some oil or ghee to keep from sticking) scooped side down. Bake for 25 minutes. Flip the squash and use either ghee or a butter alternative to cover the top and to put 1 tablespoon inside. Bake for another 20-25 minutes. In the last 10 minutes of baking, heat 1/2-1 tablespoon oil over medium heat in medium pan. Cut 4-5 collard into ribbons (de-stem, stack, roll like a cigar, then cut 1/4 inch sections). Add to pan and lightly salt and pepper. After 2-3 minutes, add 1 tablespoon of pepitas and 1 tablespoon of dried cranberries. Cook another 1-2 minute. Remove squash from oven when it is tender (mine got a little too brown). Lightly salt and pepper, drizzle with maple syrup and fill with collards. Then, question if you should eat the other half or save for your boyfriend.🤔