Dec 11, 2009

roasted acorn squash

i love a good winter squash as much as the next person, and maybe even a bit more. preferring butternut and kabocha squashes, i was never a big fan of acorn squash. i know i know, everyone loves them stuffed with all sorts of things. truthfully, i wanted to love them but found them a bit watery, less dense and flavorful than the others, sort of steamed tasting. well i finally figured out the secret. greater roasting surface area. these are fast and easy, once you get past the dissection stage where you cut them and scoop out the insides. and with the adorable ridges down the sides as a guide, it is as if the acorn squash is telling you how to slice it and cook it. the kids and the husband adored these, "they are like candy" and gobbled them up, even though i am usually the only one nibbling away at the roasted squash at dinner. really they are something between a french fry and candy: salty, crispy, rich and sweet. i served them with zucchini risotto and garden salad. another satisfyingly quick, hearty winter weeknight meal during a busy week. and hooray its friday. 3 concerts down, 1 to go, and a very exciting social event tomorrow. whatever your plans, have a great weekend! xo, g

roasted acorn squash
serves 4-6
2 nice firm unblemished acorn squash
olive oil

yes only 3 ingredients. the essence of simplicity. preheat oven to 375 degrees farenheit. wash, dry and then halve the squash. scoop out the flesh and seeds in the hollow cavity. slice into wedges lengthwise. to season vegetables before roasting, i find it works best if you put them in a large bowl, drizzle with olive oil, swirl around in the bowl then salt with some nicely textured sea salt and swirl around again. place in appropriately sized roasting pan. again i love the ceramic ones, here i used a french gratin pan. place in the oven for 35-45 minutes or so. if i am in a hurry i set the oven to 400 degrees but they must be checked at 20 minutes depending on your oven. if they are browning too much, simply turn it down to 350 or 325. my current oven has a roast setting and really does a great job, my last oven did not and roasting vegetables cooked about 10 minutes slower with more burning.

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