Acorn squash | part 1 | What Do I Do With it?

Big Guy and I will always stop and look at the cooking section of any store we visit just to see what new gadgets are on the market.  One of our favorite haunts was Kitchen Store - Cookware, Cutlery, Dinnerware, Bakeware | Sur La Table in Frontenac.  It was so much fun to look around and if you were lucky, you could get a great deal from linens to Dutch Ovens.

While the store is now closed, their online presence is still around, and I get daily emails.  One day a 12-inch braiser, with a glass lid, was featured as the deal of the day.  I didn’t have one of those and I felt the need to splurge as it was half off, and I had a coupon. 

Once I got it, I tried to do a few “all in one” meals in it.  It was great, but then the pan got relegated to a top shelf.  My “aha” moment came when I decided to make the stuffed acorn squash again.  The recipe said to cut the squash in half and coat them with oil olive.  Place them on a baking sheet and cover with foil.  WAIT!   I grabbed my braiser and it was perfect for baking my squash.  The clean up was very easy and I didn’t mess up the oven.  YEAH!

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