I saw some beautiful acorn squash at Whole Foods this weekend. I had a bag of Chinese "Forbidden" black rice sitting in my cabinet for 2 weeks, and had no idea what I wanted to do with it. But whatever it was, it had to be special. And taste fantabulous. I haven't cooked anything that celebrated fall yet. And my two favorite seasons are spring and fall. So I combined them into one meal.

This dish will double or triple easily, if you have a large family or guests. The only reason it is time-consuming is because of all of the roasting. Otherwise, it's super easy. It tastes like restaurant food, but is easy enough to serve at a dinner party and still enjoy yourself socializing. I used it as a nice romantic fall dinner for two. Ok. It wasn't that romantic. I ate in my pajamas. But I can pretend it was romantic. Everything with tarragon is romantic.

Roasted Acorn Squash with Tarragon-Walnut Stuffing