Down Home Country Cooking

Disclaimer! I did not roast that chicken! But I did make the stuffing (stove top) and the squash.

Well, I've been meditating a little about the simple life lately. For some reason I have been yearning to visit the country, explore the wilderness and eat some wholesome, stick to your ribs types of fare. This may have to do with my new found fondness for country music and my new interest in snow shoeing. Anyhoo, the weather was getting colder and acorn squash and stuffing started sounding really good.

Growing up, my dad would make acorn squash, and though I wasn't a very adventurous eater back then, I really enjoyed the sweet simplicity of it. Getting my own half of tender, buttery sweetness. And it was cool because it came in it's own bowl. ;)

I've been telling my husband and sister a lot lately that "I'm getting back to my country roots." My dad grew up on a farm in North Dakota and my mom is from Texas. Though I grew up in Washington my whole life, I am clinging to the idea that part of my heart belongs in the rugged, open wilderness. And despite my addiction to shopping (and my need to be close to at least one major shopping area), deep in my heart, I just want to live a simple country life. With a vegetable garden, and perhaps a chicken or two.

Ok, on to the cooking. So, just when I was having a craving for acorn squash, Paula Dean just happened to be on the television with her acorn squash recipe. And who is more country than Paula Dean? I followed it almost completely, except I cut the top and bottom off the squash so it would sit evenly. As you can tell from the picture, I must have cut it too close because the butter, syrup and brown sugar leaked out of the bottom and burned. Not appetizing. Though the squash still turned out okay. With the chicken and stuffing, it was perfect. And to finish it all off, some of Brian's pumpkin bread and ice cream. What a satisfying meal!

Lessons learned: Get bigger squashes and don't cut too much off the ends. Also, my dad told me that he doesn't add the butter, etc till the end. And he'll cook the squash in a tray of water that comes up about half-way. (I am going to use a pyrex dish next time.) This makes it cook faster too. Oh, and just in case, foil your pan too.

Well, if you too have a hankering for some good country cooking, please try this recipe. And if you find yourself dreaming about open landscapes and clear blue skies, please imagine me there too, perhaps riding a horse beside you, (I've always wanted to learn how to ride a horse). And together, we can talk about the simple things in life.

http://www.foodnetwork.com/recipes/paula-deen/baked-acorn-squash-with-brown-sugar-and-butter-recipe/index.html