It's the Great Pumpkin, Charlie Brown!

October is here! The air is crisp, leaves are falling, and the excitement for the beginning of winter gourd season is palpable.

I've already started preparing for the arrival of The Great Pumpkin!

In anticipation of his looming ominous appearance, it has been really fun to incorporate pumpkins, acorn squash, spaghetti squash, kabacha squash, turnips, and other various squashes and spuds of the fall season into my recipes! (*Thus marks Mangia Mangia! Presents: the Winter Gourd Series)

The Great Pumpkin appears to the most sincere of pumpkin patches. What better way to whip up a batch of sincerity than some Acorn Squash!

The fancy side dish could not be simpler to prepare, but topped with a brown sugar coating, it is the ultimate comfort food. Tonight, I paired it with chicken breast and sauteed string beans (with onion and prosciutto) for a special entree!

E squisito!

Baked Acorn Squash with Chicken and Sauteed String Beans

(serves 4)

2 acorn squash

1 pkg. frozen string beans

1/4 lb. prosciutto

1/2 clove garlic

1 tbsp. cornstarch

1/2 onion

2 tbsp. brown sugar

1 tbsp. butter

4 chicken breasts

salt and pepper

Crushed red pepper flakes

1. Preheat oven to 350 degrees.

2. Cut acorn squash in half. Scoop out seeds. Melt 1/2 tbsp. of butter and spread 1/2 tbsp. brown sugar onto each half. Bake for 1 hour.

3. Wash and dry chicken breasts. Lightly coat in butter, salt, and pepper. Bake for 30 min.

4. As these are baking, boil 2 cups of water in a large pot. Add frozen string beans until almost tender.

5. Dice onion and sautee in pan until browned. Add small slices of prosciutto half-way through. As prosciutto crips, add garlic, string beans, and 1/4 cup of water from string beans. 

6. Add cornstarch and stir until sauce thickens. Salt, pepper, and red pepper flakes to taste.

7. Acorn squash is done when flesh is tender to the fork. Serve them in their skin!

A cool, simple, yummy fall meal!