You’ll love how simple and satisfying these popsicles are—plus, they’re a perfect way to use up leftovers without any waste . . . almost, just almost, like you planned it.
Spooky Halloween Party Ideas (on NBC!)
Halloween is right around the corner, so I have to sprinkle a little spooky inspo into your world. The Emmy-winning production team at NBC came over in August to shoot a Halloween segment, featuring five fun ideas for festive and easy bewitched entertaining, including: lychee eyeballs, mozzarella skulls (that are so scary looking they almost freak me out), burnt menus, ice hands, and batty chips!
Three Foods to Pickle
A D⭑mn Good Thyme
Asian Glazed Acorn Squash
RECIPE: Asian Glazed Acorn Squash
Ingredients:
1 acorn squash, halved and seeds removed
2 TBS olive oil
2 TBS maple syrup
1” fresh ginger, grated
1 /2 TBS rice vinegar
3 TBS tamari (or soy sauce)
¼ cup pistachio
Optional: 2 oz crispy prosciutto
Kosher salt
Steps:
Preheat oven to 425. Line baking sheet with parchment.
Slice squash in ¼” half moon slices. Brush with olive oil on both sides and arrange on baking sheet. Sprinkle with salt. Roast for 10 min, then flip and roast until tender (easily pricked with a fork ~ 10 minutes more.)
In a small saucepan, whisk maple syrup, rice vinegar, soy sauce and ginger together. Bring to a boil then simmer.
Remove squash from oven and turn broiler on high. Brush squash with glaze, then return under broiler for 1.5 min – watch carefully.
Transfer to a platter and top with chopped pistachios, crispy prosciutto, and salt/pepper to taste.