The morning I ate acorn squash for breakfast, the kid’s school had a two hour delay due to snow and ice.
I should’ve had pumpkin pancakes like the kids.
In theory, the squash was a good plan. I already find acorn squash to be sweet, so roasting it with butter, brown sugar, and cinnamon seemed natural. Then I filled the hollow with Greek yogurt, a drizzle of honey and a sprinkle of pecans.
The squash? Not so much.
The morning I ate acorn squash for breakfast, we sat in front of the fire and listened to Bing Crosby and played dominoes.