Acorn Squash is one of those gourds that some
people never learn how to cook simply because the thing looks so ugly. Little
do many people know how delicious the Acorn Squash truly is. Try using this
recipe to make yourself a delicious side-dish that will surely go over well
with your guests on any given night especially when paired with some Garlic
Jasmine Rice and Roasted Lemon & Rosemary Chicken breasts.
Enjoy!
Ingredients
2
acorn squash, sliced in 1/2, seeds removed
5
TBS butter
4
TBS dark brown sugar
1
tsp Cayenne Pepper
1
tsp Garlic Powder (w/ parsley if possible, it makes for a great woodsy flavor)
1
tsp ground nutmeg
Kosher
Salt
2
TBS raw cane sugar
Directions:
Preheat oven to 450 degrees F.
Assemble acorn squash on
a baking sheet.
Place 1.5 TBS of butter and 1 TBS brown sugar in
each half.
Add ¼ tsp of nutmeg in each, a ¼ tsp of
garlic powder in each half, a ¼ tsp of cayenne pepper in each half and season
with the Kosher Salt.
Bake until golden and tender, about 1
hour to 1 hour & a half, basting flesh of squash several times to prevent
it from drying out.
About twenty minutes before the squash
is done, sprinkle the edges generously with raw sugar.
Serve the squash warm alongside some
white rice for a delicious meat free meal or with some roasted lemon &
rosemary chicken, that will be sure to impress your guests.
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