Winter is here, you guys.  In fact, snow is falling outside my window at this very moment! Not only is it pretty, but it’s also a fantastic reason to keep my PJ’s on for a whiiillle.

I feel like most of my 20’s were spent hating this season, be it due to my low-tolerance-aka-wimpyness that becomes very evident when exposed to cold temperatures.  For whatever reason, I suddenly find myself enjoying the cold air this year. The way it feels in my nose and lungs, how it smells,  bundling up in warm clothes and watching peoples breath like smoke billows, float up into the air.

As a disclaimer, not every day do I entirely abandon New York winter pessimism. ESPECIALLY in February, which isn’t even here yet so, whatever…I’ll swim in my sea of optimism a bit longer, thank you.

Due to the cold temps, I have been using my oven more frequently. Bonus: the temperature in the apartment goes up a few notches. Small spaces have perks too.

I wanted to share with you a really easy way  to enjoy some winter squash. You can simply prep it and walk away while it bakes for an hour!

Andy and I love the simplicity it brings to any meal. I keep extra cinnamon, salt, and olive oil at the table in case someone wants to go crazy:)

INGREDIENTS
Acorn Squash (quantity of choice)
Olive oil
Salt
Cinnamon

INSTRUCTIONS
– Preheat 400
-Cut squash in half, from stem to tip. The actually stem doesn’t cut well, so once you get to that point, just hold both halves and break it apart.
-Scoop out the seeds
– Place parchment paper into a baking dish, then put a small amount of water in base of the pan. Just enough to cover the bottom, but not very deep.
-Drizzle oil onto each half and rub it in, so all the flesh is touched by the oil.
-Sprinkle generous salt
-Sprinkle cinnamon
-Bake 45-60 min, until soft
-Slice into wedges, and serve!

Stay warm!

from my Tiny Kitchen,
glorieanna