Does this blog post anger you? Please, let's just SQUASH the drama...

I just returned from a weekend up in the Poconos (like way up there: Lake Ariel-area, to be exact). I've been spoiled on three whole days of Rusty's cooking. Here's a little sneak peek of what my weekend entailed:

And for some reason, Rusty's a fan of my blog--crazy, right? I mean, have you seen the shit I put on here?
PS: And yes, I enlightened Rusty on the definition of the Rusty Trombone. Good times.

Anyway, now that I've got your attention (and hunger), I can proceed with being a total dick.

The above photos have absolutely NOTHING to do with this blog post or it's featured recipe.

Why in fact...


...it's another SQUASH post!!!

Recognize the sexy acorn above? Well you should, because it's the same survivor from the "Stop, Drop & Roll..Squash" video featured in last week's post. And yes, the dent on the bottom is from colliding with my camera lens.

Well, anyway, Sexy Acorn was sitting up in the ICU (AKA a ceramic bowl on my pathetic wooden square of counter space) for about a week, resting up for his big day (and so I could once again taunt your starving souls with yet another squash post).

He even made a friend while in recovery:

(Taken with my phone camera, so excuse the photo quality)

Awwwww. How precious...

...until I baked his ass.

Roll THIS, Bitches!

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Baked Acorn Squash with Honey and Brown Sugar*
*Again, borrowed from my squash BIBLE, whatscookingamerica.net/squash.htm

Makes 2 servings

Ingredients

-1 acorn squash, halved

-2 tbsp butter

-2 tbsp honey

-2 tsp dark brown sugar

-Salt & pepper, to taste

Steps

-Cut squash in half lengthwise, and remove seeds and pulp. Reserve seeds if you're a conservationist (or poor) and would like a toasted snack.

-Place squash halves, cut sides up, in a glass baking dish. Add about 1/4 inch of water to the dish, and scrape the squash's insides with a fork (don't worry, he's a masochist).

-Fill squash halves with equal portions butter, honey, and brown sugar. Sprinkle with a dash of salt and pepper.

-Bake at 375° for at least 1 hour. After an hour, check with a fork to see if your squash is done. It should slide easily into the flesh (again, no worries--he likes it). If it's, er, "resisting," throw that baby back into the oven for another 15, 20 minutes. I reached succulent, baked perfection after 1 hour and 20 minutes.

-Remove squash from oven, plate, and serve.

Pardon the fork indent. I was checking Sexy Acorn's doneness and got a little carried away.

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If you are still upset over my above teaser photos (GTFOverIt), here's some good news. I actually cooked the meal in the last photo, with the orzo, tomato salad, and chicken cutlet. Check out the Mediterranean-style Orzo recipe here.