Wednesday, September 18, 2013

roasted acorn squash

Roasted squash topped with buttery crunchy walnuts and sweet dried fruit. Tastes like fall!
adapted from


2 acorn squash
2 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup brown sugar
4 Tbsp. butter
1/4 cup walnuts, coarsely chopped
1/4-1/2 cup dried fruit,  (I used a combination of cranberries, golden raisins, and figs)

1. Preheat oven to 400ºF.
2. Cut the squash in half and remove seeds. Carefully cut each half into 4 wedges.
3. Place wedges in large baking dish and drizzle or brush with olive oil and sprinkle with salt, pepper, and brown sugar.
4. Bake for 1 hour or until soft and caramelized around the edges.
5. When squash is almost done, in a small saucepan over medium add the butter, walnuts, and fruit. Cook until butter is melted, then drizzle over squash. Drizzle with some maple syrup for extra sweetness if desired, or hot sauce for a spicy twist.

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