I'm really loving winter squash. Roasted butternut squash with cinnamon, nutmeg, and coconut butter. Pumpkin pie smoothies. Acorn squash...?
I got this cute lil' guy in our CSA share last week, but I'd never cooked with acorn squash. I assume you can treat it like most of the other winter squash, but I looked up a recipe anyway and I'm so glad I did. The Pioneer Woman never fails. I obviously like my squash sweet, but the rosemary in this recipe makes it slightly savory and the butter makes it super rich. Plus, I was able to use some rosemary we'd gotten in the CSA and hung up to dry.
Click here to see the original recipe and far superior pictures!
Here's what I used:
1 acorn squash
2 Tbs. unsalted butter
pinch of salt
splash of olive oil
1/4 cup brown sugar
1 Tbs. rosemary, minced
1. Cut the squash into wedges. (Or, you know, realize you're weak and clumsy and it'd be safer for your husband to do the dirty work).
2. Scoop seeds out.
3. Rub with olive oil and sprinkle lightly with salt.
3. Place squash in cake pan and roast in 350-degree oven for 20 minutes.
4. Mix butter, brown sugar, and rosemary.
5. Remove squash from over after 20 minutes, rub with butter paste, and place back in oven for 30 minutes, until brown and carmelized.
6. Realize you should've tried savory squash a long time ago!