Tuesday, November 12, 2013

Simple Fall Fare {Aren't Acorn Squash the Cutest?}

Although flurries have been spotted in a number of places in the country, it seems that fall has finally caught up to Texas.

I'm enjoying the cool temps, the feel of the heat kicking in, and an excuse to turn on the oven and heat up our little home. Right now, I'm drinking a cup of chai tea and am listening to the leaves shake outside. Glorious.

For lunch, I sliced open a petite acorn squash (they seriously are just too cute!) and popped it in the oven. While it was roasting, I had a pot of wild rice simmering on the stove. While it simmered and roasted, I played with the babe, put him down for a nap, took a shower, dried my hair, and got put together for the day--I think it all took about 45-60 minutes to finish. This meal took time, but it didn't take effort.


Once the rice and squash were finished, I added some almonds (about 1/3 cup) to the rice, spooned it into the little bowl the acorn squash naturally has, and drizzled some maple syrup on top. It might have been the fake maple syrup, but it was still sweet and delicious.

I ate it while I watched some TV and enjoyed some quiet. Even though it was so simple to make, it was hearty, filling, and fallish.

It's easy in this season of motherhood to be hasty in making meals--especially lunch and breakfast. But this little meal reminded me that it doesn't need to be complicated to be good. And often the simple meals are the best--plus, they can often be magnified or simplified based on time and desire. For example, this meal would been great with goat cheese or kale, or mushrooms and onions--plus, a whole host of other ingredients to give it more depth. But, it was still scrumptious as it was--roasted squash, wild rice, a handful of sliced almonds, and a drizzle of maple syrup.

I'd love to know what your simple fall recipes are! I'm always on the look-out for recipes to try that get me beyond peanut butter sandwiches and apples :)

Happy Tuesday!

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