Dinner tonight was Roasted Acorn Squash, Porterhouse Steak, Steamed Broccoli & Sauteed Asparagus.
Roasted Acorn Squash: Cut the squash in half. Scoop out the seeds and play on a baking sheet. In a small bowl mix together 1 tablespoon of melted butter, 1 tablespoon of dark brown sugar and a dash of nutmeg. Using a pastry brush coat the inside of the squash. Roast cut side up in a 400 degree oven for an hour.
For the Porterhouse (A nice one serves two people easily): rub down with your favorite salt and spice blend*. Place in a plastic bag and add in a few tablespoons of olive oil and a couple of splashes of red wine. Marinate for about an hour.
Spice Blend: Kosher Salt, Ground Black Pepper, Hot Aleppo Pepper & Garlic Granules.
In a very hot cast iron pan cook each side about 3 minutes and 30 seconds. You want a nice caramelized appearance. Then finish off in a 475 oven for about 4-6 minutes depending on your taste. Let rest off the heat for 15 minutes before serving to make sure it stays nice and juicy.
I ate both halves of the acorn squash while making the steak and veggies. Mr. Man doesn't like squash. At least that means more for me.