One of my favorite mail days is the day my Food Network Magazine arrives. I have it delivered to work so I can flip through it right away (well, when the boss isn’t looking). I make it a point to make one recipe the same week I receive my magazine. This month, this acorn squash recipe drew me in and I’m so glad I chose it. It was incredible!

This month’s magazine was dedicated to all things Thanksgiving.  I’m always looking for some delicious Thanksgiving side dishes to serve with my traditional turkey. However, this issue also included their standard “Weeknight Cooking” and “Weekend Cooking” sections that I turn to first.

I found this one in the “Weeknight Cooking” section.  It appeared easy enough for a busy work night and satisfying for a main meal.  I had to swap out jalapeños for the poblano peppers the recipe calls for since that’s what I had in the fridge.  I don’t think it affected the whole recipe at all. This was clearly delicious.

I also cooked my squash in the oven instead of the microwave.  I think it just makes it taste better. However, if I was in a time crunch, I would totally use the microwave and save myself 25 minutes.