Or, It Turns Out My Oven is Possessed by the Ghost of Julia Childs's Jealous Sister, Melba Childs, Who Could Never Get Her Creme to Properly Brulee, and is Taking Her Sister's Taunts of "Mebla Can't Toast" Out on My Fucking Oven
I got an oven thermometer because obviously, given the nut bread fiasco, the knob on the oven doesn't really know what goes on in my oven.
So I set it for 425. Took about 45 minutes to get there. I put the damn squash in, 15 minutes later, the oven was at 510. I'm going to just throw some pictures up here because I know you're smart enough to figure out how this went down, and I'm pretty excited about the lemon bars that I still want to post before I get to bed.
I wasn't at all surprised to discover that the squash wasn't cooked all the way through and the brown sugar hadn't quite dissolved. It was way too sweet. It was okay, though. I guess. Maybe I just can't take sugar like I used to. Maybe that's what being 30 and feeling 45 means. I love acorn squash, though, so I'll try a different recipe in the future. Also, I had to quadruple the stuffing mix (walnuts, raisins, brown sugar, butter) to get enough to fill all four squash halves.