Week 18: pasta with acorn squash

I think the last time I made acorn squash I must not have cooked it for long enough. I say this because I don't remember it being very good, and so I wasn't very excited about idea's for this week's acorn squash. However, I ended up making a variation of this pasta recipe (found by googling which led me here) and loved the acorn squash. I mostly stuck to the recipe, but used sopresatta instead of pancetta due to grocery store selection (and because that was much less expensive than the closer choice: prosciutto). I also added some broccoli and chopped turnip greens.

Since the one I made last week simply wasn't enough, I made a huge apple crisp last night as well. Basically the same recipe but I added some rolled oats to the topping. I think I might eat some right now for a mid-morning snack...