Posted by Tim Vidra / Tuesday, September 18, 2012
Simple Roasted Acorn Squash
In my little corner of the world, the breeze is blowing slightly cooler of late and with this change, the leaves are starting to fall along with finding a few acorns on the sidewalk.
Acorn squash is of course plant based and is labeled a winter squash that actually comes from the same squash plant labeled summer squash. Today I wanted to share this simple recipe you can make and enjoy from fall into winter and makes a beautiful side dish from a vegetable that is ever abundant now in the markets and from late season produce deliveries.
- 1 Medium Acorn Squash
- Several sprigs of fresh thyme
- 1-2 tablespoons of olive oil
- Salt and pepper to taste
Preheat oven to 390 degrees. Once your squash is cut in half and the flesh is scooped out, cut each piece into half moons about 1" thick. The seeds can also be roasted like these Pumpkin Seeds we made this time last year. Place half moons on a baking sheet (if yours do not stand just slice a small piece in the base to give it a flat surface), drizzle olive oil on the slices and sprinkle with thyme, salt and pepper. Place in the center rack of the oven for 35-40 minutes.
At this point you can remove them from the oven and allow them to sit until right before you are ready to use them. Just before you are ready to serve, drizzle with honey and broil them, keeping a close eye just until you get the edges crisp from the honey.
You can serve directly from the oven or serve them at room temperature. The roasted acorn squash has a creamy sweet texture when prepared this way — almost the consistency of firm mashed potatoes but oh, so much more nutritious and satisfying!