Back to work.

I'm back. Back from vacation and back to crocking. I took a few additional days off because I was determined to potty train my little helper and I was not willing/able to take my eyes off of him for even a second. All of the dinners since our return involved the oven (I used it more in the last 3 days than I have in the ~year we've lived here. No joke.) or the grill and were started after my other half was home from work. (Hooray for tag teaming!) Today was the first day I felt confident enough to whip together a crock without needing eyeballs in the back of my head. There's also a fabulous harvest moon happening at the moment.

"Harvest Moon Acorn Squash" (6 quart pot)

~1/2 c water
~1 acorn squash, halved and gutted (From the CSA.)
~1 apple, chopped (From the CSA. They gave us three different kinds. I *think* the one I used was a pink lady.)
~2 t butter, divided
~2 t brown sugar, divided
~1 t allspice, divided
~1 t cinnamon, divided

Pour water into crock pot.
Shove apple chunks into squash.
Top with butter, brown sugar, allspice, and cinnamon.
Place squash in crock pot, innards up.
Cover and cook on low for 4 hours.

2 servings.

Mmm. Love me some acorn squash. I liked this more than my other half did, but he's kind of weird when it comes to apples, so maybe(?) that was it.