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Here is a super yummy recipe for roasted acorn squash! Using both the flesh and skin, this couldn’t be simpler! Roasted with garlic, brown sugar, herbs and spices, it’s simply delicious!
1. Preheat oven to 375 F and line two sheet pans with parchment paper. Set aside.
2. Wash and dry the outside of your acorn squash. For this recipe we will be eating skin and flesh!
3. With a large knife, carefully cut a little bit of the bottom and top off of the squash. This will allow for a much more stable surface when we cut the squash in half.
4. Stand the squash flat on the bottom cut you just made and carefully slice it in half from top to bottom.
5. Clean out seeds. I used my nifty grapefruit spoon for this and it worked like a charm!
6. Cut each half into thirds. Then cut each third into 1/4″ slices. Add all your pieces to a large bowl.
7. Peel and mince three garlic cloves very finely. Add to bowl.
8. Next, add your olive oil, brown sugar, garlic powder, smoked paprika, cayenne, sage, thyme, and salt to your bowl. Toss to coat well.
9. Spread it evenly into a single layer on to your parchment lined baking sheets. You definitely want the whole surface of each squash slice to touch the bottom of the pan. It will help it turn golden and delicious.
10. Bake 18-20 minutes, turning pans 1/2 way through.
11. Take pans out of oven, flip squash slices over and then put pans back into the oven. Bake an additional 15 minutes or until your squash is cooked through, skin is soft, and the flesh is a nice golden brown. Serve warm.
* This can be cooked a day ahead, or the morning of, and reheated for 10 minutes in a 350 F oven.
My immersion blender came with a small bowl and attachment that allows it to work like a food processor. I love it. It is great for small quantities such as this margarine rub for corn. I had a smidgeon of the mixture left over and used it on a grilled cheese sandwich. Yum!
When I made this dish I originally had a run-of-the-mill stewed lentil thing in mind. Then I just let my imagination run wild, grabbing whatever sounded good from my fridge and pantry. With ingredients like pomegranate molasses, cumin, smoked paprika, and fresh mint, it ended up tasting like a Middle Eastern version of baked beans. Savory, smoky, and complex-flavored with an underlying hint of sweetness, the sauce is killer.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!