Maple Glazed Acorn Squash

I like these acorn squash. What a pretty shape, almost like a flower.  No measuring needed for this dish but I will give you some approximates to start with.  It's almost a no-brainer to make!

Maple Glazed Acorn Squash

1 acorn squash

1 Tablespoon olive oil

1/4 teaspoon salt

1-2 Tablespoons pure maple syrup

Cut acorn squash in half.  Dig out seeds.  Slice into 1 inch slices. Set aside. 

In a gallon zip shut bag add the olive oil, salt, and maple syrup.  Smoosh the bag with your hands a little to mix the ingredients.  Add your squash and zip it shut.  Shake the bag a little to coat the squash.  Remove squash from bag and place on baking sheet.  Bake at 350 degrees for 35-40 minutes, flipping halfway through.  Squash is done when you can poke with with a fork and it is soft. 

Pin it:  http://www.pinterest.com/pin/273593746085699435/

"From the Garden" Party

I had such a great turn out for recipes for this party celebrating 1500 likes for me on Facebook. I thought I'd put them all in one place for everyone to find easily!

Rigatoni Macaroni Salad

This is Aunt Connie's recipe that my mother-in-law Pat always made.  (Not to be confused with my mom Connie, even though she is an aunt. ;) )

Rigatoni Macaroni Salad

1 pound box rigatoni macaroni (or other favorite pasta shape, gluten free would work too)

3/4 cup olive oil

2 cups sugar

2 cups vinegar

1/4 teaspoon pepper

1/2 Tablespoon salt

1 onion

1 green pepper

1 small jar pimento (optional)

Cook pasta according to package directions.  I used penne today. Don't cook it until it's mush, it needs to stand up to marinading in the liquid.  Drain off hot water.  You can cool pasta faster by running cool water on it.  Drain again.

Mix together oil, sugar, vinegar, pepper, and salt. Isn't my organic olive oil a pretty color?

Chop green pepper (or use any color you like.)

Chop onion (use yellow or even red as I had on hand.)

I never seem to have pimento on hand so always leave it out. Other pepper colors would be so pretty in here!

Combine with pasta and then dump oil mixture over the top. 

Stir.  Let set for 24 hours, stirring occasionally to be sure all the pasta soaks in the flavors. If you must make it the same day do it in the morning so it at least has the day to sit.

You can store this in the fridge for a while since it has vinegar in it.  Sometimes I cook a little more pasta and throw it back in the liquid that filters out when I scoop up the pasta/veggies.