Nah--we didn't grow these. They're organic acorn squash and pie pumpkin from our local Chicago produce store Stanley's, a lifesaver in the Chicago winter months despite the fact that much on offer is shipped in from California. At 69 cents a pound, we loaded up.
I coat the cut edges with olive oil, sprinkle cinnamon in the cavity, and roast face-down at 400 degrees for 20 minutes or so, which allows for a little carmelization.
We like to top them with steamed collard ribbons tossed in olive oil + white balsamic and scatter a few blueberries from our blueberry picking this summer on top. A little more cinnamon and a few raisins too.
Green collards, orange squash, and blueberries: this delectable antioxidant melange keeps me energized for hours.
What are you eating?