This last Thursday evening I quartered an acorn squash, dressed each piece with butter, brown sugar, a drizzle of maple syrup, and a dash of kosher salt, and popped it on a cookie sheet in a 400° oven*. Just about the time the squash started smelling really good, our power went out. We have a gas oven, but it’s electronically controlled and the gas flow must be held open by an electromagnet or something, because the oven switched off. Plans of surprising Rona with a nice dinner of squash, asparagus, and chicken ‘n’ apple sausage ruined, Zoey and I decided to make the best of things and busted out the candles and flashlights. I also got out the camera, and took some shots in the dark, as it were.
(See the set of photos on Flickr.)
* Bake for about an hour, provided your oven works. You know, in case you’re interested.
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