It is getting warmer here in New Jersey…maybe Punxsutawney Phil was right! 70 degrees in March?! UNHEARD OF!
E and I have been craving summer ever since the temperature dropped below 50 degrees. One thing that ALWAYS reminds E of summer is Old Bay Seasoning. He gets giddy just thinking about it. While I don’t eat shellfish and most seafood, E enjoys his Old Bay Seasoning atop crab and shrimp. We don’t cook any shellfish at home so we are always looking for new ways to incorporate Old Bay into our meals.
Last week I had some chopped acorn squash in the refrigerator. I wanted to roast it in the oven with some spices, but my usual sea salt, fresh ground pepper and garlic powder wasn’t cutting it for me. I wanted to do something a little different. Then I saw the HUGE container of Old Bay sitting in my spice rack. Why not try it?! It ended up being an amazing combination. We ate the ENTIRE tray in one sitting.
Acorn Squash, diced
Sea Salt (optional)
Extra Virgin Olive Oil (EVOO), drizzle
- Preheat your oven to 400 degrees Fahrenheit.
- Spread the diced acorn squash out on a PAM sprayed, Reynolds Foil wrapped cookie sheet.
- Drizzle the diced acorn squash with EVOO.
- Sprinkle Old Bay on the acorn squash.
- Sprinkle Sea Salt on the acorn squash (optional).
- Roast in the oven for 20 minutes or until fork tender.
- Serve immediately.