[recipe and image credit]
Cooking festival, more like....!
Uh. Damn. I thought I had something good coming there.
[the most uncomfortable pause anyone has ever experienced]
A-Ahem! Welp, anyway, I know it's a bit on the simpler side, but I also made something for today! Behold, Roasted Squash and Tomatoes!
First, I got an acorn squash, which is pretty much as fall as you can get, and sliced it up thinly. I then cut two tomatoes into wedges. I tossed these in a dish along with some sliced red onion, two smashed garlic cloves, one sprig of rosemary, two tablespoons of olive oil, one tablespoon of of balsamic vinegar, and, drumroll please....
Some salt and pepper to taste!
I stuck this in the oven for 40 minutes at 425 degrees fahrenheit, taking it out to stir once at the 20 minute mark. When it was done, I sprinkled in some parmesan cheese and voila! So there you have it. That's okay, you can hold your applause.














