It’s no secret that I love peacefully strolling down the aisles of the grocery store. But there is another type of market that I love even more. The farmer’s market. There is something about local farmers and artisans bringing together their fresh produce, cheese and baked goods together for just a couple hours on Sunday mornings that feels so comforting. Farmer’s markets are one of the really great things about small town American life. You can sample the best of local food and get inspired by all the different vegetables and herbs. Today I got the chance to visit the farmer’s market of East Lansing, my beloved home for the last four years. And even though I’ve since moved away, I was so happy to be able to stumble upon this wonderful market on a day I was back in town for a fantastic football weekend.
Eric and I strolled around the farmer’s market and he was kind enough to buy me an acorn squash….because as we all know, acorn squash is the way to any girl’s heart. Or maybe just mine. It is a great autumn side dish, but with a nice salad, it could easily serve as an entree as well. The buttery flesh of the acorn squash doesn’t need much seasoning to make its flavors really shine. So I kept it simple with a little brown sugar, golden raisins and a touch of butter. I used a vegan butter to keep the dish extra healthy, but regular butter can also be used. So hit up your local farmer’s market…or even your local grocery store and enjoy this perfect fall dish.
Ingredients: Serves 2-3
- 1 medium sized acorn squash
- 2 tablespoons cup brown sugar
- 3 tablespoons golden raisins
- 2 tablespoons butter (I used Earth Balance vegan butter)
- Cut squash in half, and scoop out the seeds from the center
- Put 1 tablespoon brown sugar & 1 tablespoon butter in the center of each half of the squash
- Roast squash at 350 for 35-40 minutes, or until flesh is tender
- Put golden raisins in center of squash before serving