My husband harvested some Acorn Squash. Below is a "loose" recipe for roasting it. Yummy late summer supper!
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| veggie love |
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| I got 3 (6 halves) per pan |
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| be very generous with the ingredients. |
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| such a nutty, earthy, oniony, sweet flavor |
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| ready to go in the oven |
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| I added beets to and carrots to roast in all of the corners of the pan that the squash was not taking up. The lovely flavors lended themselves to the added veggies. mmmm! |
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| out of the oven |
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| it's pretty too! |
Recipe:
Slice the squash and gut the seeds
Oil a roasting pan or baking dish
add chopped onions, garlic, red and green peppers
Salt and Pepper
add your favorite herbs (I used chopped fresh basil, oregano, thyme and Rosemary)
1-2 shakes of Cumin and Coriander, if you have it
THIS is the important thing: something sweet. I used (about a tablespoon) Jamaican All Spice, nutmeg (roughly a tsp) and cinnamon (roughly a tsp) to give the sweet slash salty effect. Trust me. That makes the dish!
drizzle oil over everything and bake at 400 degrees for about 40 minutes or until the squash can be sliced easily with a knife.
...and supper is served. Enjoy!