How was your weekend?
It’s hard to believe it’s almost spring. While spring isn’t my favorite season of the year, it’s just a hop, skip and a jump away to my favorite… SUMMER!
I actually had a little taste of summer this weekend when we decided to head just south of Tampa to Ft. Desoto for a weekend with this view:
and THIS view:
And lots of THIS:
And THIS: 
And of course, THIS: 
Ah, sweet summer. I can *almost* taste you!
We got home on Sunday and spent a lazy afternoon on the sofa catching up on TV shows, and relaxing. As dinner approached, I looked to my fridge for inspiration, as I didn’t feel like hitting the grocery store until tomorrow (hooray for Spring break!). I decided to roast some chicken using this recipe from Pioneer Woman.
While I prepped the chicken, Brian had gone over to his brother’s house. On the way back he made a stop at a local farmer’s market and brought back a HUGE acorn squash (just one of the many reasons why I adore him!). Since the oven was warm, I decided to go ahead and roast the squash. As the squash roasted, I also threw in a few heads of garlic and roasted those as well. If you’ve never roasted a garlic head, go to the store right NOW and do it. Here’s how. You won’t regret it!
I had an idea in mind for what I wanted to do with the squash, and hoped it would turn out delicious! In the end, I created this Acorn Squash Mash with a touch of honey and roasted garlic. Here’s the recipe 
Ingredients
1 acorn squash, halved and roasted (directions here) (just make sure to omit the sugar if you’re NSNG).
1/2 stick unsalted butter
1 tsp. sea salt
1 tsp. cracked black pepper
1 tbsp. raw honey (can omit if strict NSNG)
1/2 cup milk or cream
4-5 cloves roasted garlic
Directions
Allow squash to cool, then remove from the shell. Using a mixer or food processor, combine all ingredients and mix until smooth. Heat and serve warm. Top with raw or roasted pepitas. Enjoy!
