Fall means one thing in my house: acorn squash. We wait all year for the first day of Fall and no matter what day it lands on, I always make the same thing...a garlicky pork loin roast with an herb crust, white and wild rice, crusty rolls, and roasted acorn squash.
Too many people don't make any of the squashes (acorn, delicata, butternut, spaghetti squash. etc) because they simply don't know how. But don't let a vegetable scare you--I'm here to help. You'll be surprised at how easy they are, and they look impressive, too. Try something new--you AND your family will be glad you did :)
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WHAT YOU WILL NEED:
1 acorn squash serves 2 people (so buy as many as you have guests)
butter
light brown sugar
salt
Preheat oven to 350 degrees
Cut squash in half. Each half serves one person.
Scoop out the seeds and scrape clean, like you would a pumpkin (you can also roast them like you would pumpkin seeds)
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| scape out seeds on the right to resemble cleaned half on the left |
Place each half in a large roasting pan
In each half, place 1 tablespoon butter and 1 tablespoon brown sugar. Fill pan with approx. 1 inch of water so the squash will steam while cooking and won't dry out
Roast 1 hour on 350 degrees
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| ready for the oven |
When finished, spoon a little of the brown sugar liquid on the edges of the squash and sprinkle lightly with salt
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| melted butter and brown sugar, right out of the oven |
Place squash in a bowl for individual servings alongside each plate. This way, the squash will remain upright when eating
(originally posted 9/14)
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