In the early to mid-1970s, my friend and workmate, Carl Strange, taught me how to make Squash of the Gods. It was a simple, roasted, acorn squash, cut in half, seeded and treated with a tablespoonful or two of butter and another of honey. It’s been a while since we have had this simple but tasty squash dish; tonight, Susan cooked it for us.
The protein was a grilled butterfly pork chop for her and a lamb shoulder chop for me. The salad was simple, marinated and pickled vegetables.
I saw an online recipe for roasted acorn squash calling for a dusting of Nutmeg. We rarely use Nutmeg except on Brandy Alexanders, but I decided to add it to my squash. It tasted fine, but it didn’t add much to the basic and unctuously sweet gourd.