Method
We've thrown a few fall items into the boxes this week, as a nod to the fall equinox. Here is a recipe for acorn squash that we enjoyed from The Gourmet Cookbook, edited by Ruth Reichl.
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Put a rack in the upper 1/3 of your oven and pre-heat to 375. Stir together bread crumbs, thyme, salt and pepper to taste in a shallow bowl. Put the melted butter in another shallow bowl. Working in small batches, dip the squash slices in the butter and then the bread crumbs. Arrange on a rimmed baking sheet in one layer (I used parchment paper on the baking sheet. Easier clean up!). Bake about 20 minutes or until golden.
From the farm's kitchen
View the original recipe