The perfect fall dinner

Sorry guys, there is no picture of our dinner tonight, but I though I should describe this perfect fall dinner since it is so perfect.

Take one free-range chicken from Griggstown Quail Farm, not one of the fatty store-bought, mass-produced ones. Cut slits in the skin, insert thin slices of lemon. Rub the chicken skin with lots of Northwoods seasoning mix bought from Penzeys, the best spice company on earth.

Take a few carrots (morot), parsnips (palsternackor), turnips (??), and leeks (purjolokar), and clean and peel them, cut them in pieces, and mix them with some olive oils, salt, pepper and Penzey's Tuscan Sunset seasoning mix. Put foil over the ovenproof casserole dish after you pour the veggies in it.

Take an acorn squash, cut it in half, remove the seeds, and drizzle some olive oil and salt an freshly ground black pepper inside, then put them upside down in a glass container. Add a fingerheight of regular water.

Turn the oven to 400 degrees Fahrenheit, and put chicken, veggies, and acorn dishes in the oven when hot. Leave alone for 1 hour. Take out, cut up chicken, scoop out the acorn squash flesh and mix with a little bit of butter, and then serve.

Oh, ah, oh, ah, so good! Even better with a tiny bit of locally made Hoboken Eddie's barbecue sauce, or even Curtis Barbecue sauce. We also had a fresh green salad with it, as usual. I can't imagine a better cold evening meal for a November night.

Just wanted to share....