I haven't posted in a loooong time, but think it's time I get back into posting for fun too. Today I tried a new recipe from Vegan Dad, it's a recipe for Bourbon Glazed Acorn Squash. Sounds exotic!
There was half of a huge squash leftover in the fridge, and no bourbon, so I used Capt'n Spiced Rum instead. The glaze mixture was delicious and tasted like hot buttered rum batter. I could have eaten the whole bowl minus the squash and spoon, but didn't. I served the roasted squash on a bed of quinoa along side an organic salad, ingredients from Full Circle Farm, drizzled with smoked tomato dressing. I didn't plan the table cloth to coordinate. That was a happy accident.