I like the idea of a one-recipe dinner. Protein, carbs and veggies all in one cohesive dish.
The cute little acorn squash that are everywhere in the markets these days work as perfect “bowls” in this recipe, to fill with whatever your heart desires.
Squash are prolific this time of year, and there are dozens of varieties – butternut, spaghetti, delicata, buttercup, hubbard – even pumpkin is in the squash family. The acorn is sweet, but not as sweet as the butternut, and is usually a great size for feeding two people.
Summer is undoubtedly the best season for fruit desserts. Crumbles, cobblers, pies, buckles, made with the best peaches, strawberries and raspberries of the crop. But fall is still a great baking season, with apples, pears, squash and pumpkins overflowing in every market.