Acorn Squash+Grean Beans with Peanuts and Sesame

 Preheat the oven to 400 degrees f

Carefully slice acorn squash in half the long way. 

 Use a fork to fish out the seeds +gunk. Save this, including the gunk which adds flavor!

Sprinkle olive oil and kosher salt on each half of the squash. Bake face down on  greased cast iron pan or baking sheet for 30 minutes. 

Oil and salt the gunky seeds and add them to the baking pan after 15 minutes so they cook with but next to the squash for the final 15 minutes. Trust me, when they toast they are even more delicious than the squash. When done nibble on squash seeds while cleaning and cutting the green beans and garlic. 

Saute the green beans  in olive oil and chopped+salted fresh garlic. Add soy sauce and red chili flakes and  then sesame seeds red wine and tahini and peanuts.

Enjoy the stir fry with the squash.

I made this last night and it was even better today. In my opinion most  of my dinners are better for breakfast the next day.