Our garden this year produced a volunteer acorn squash plant, which produced very tasty squash — white on the outside, orange on the inside. We roasted one or two, mixed in some bacon (and bacon fat!) and served it topped with a fried egg. With a little Caprese on the side, and a bacon strip garnish? Delicious!
My husband, Greg, and I are co-founders of SCF, which chronicles what we eat, drink and grow as we raise our daughter on a tiny plot of land in the Lower Hudson Valley.