Roasted Acorn Squash with Brown Sugar and Thyme

Ingredients

- 2 acorn squash (about 1 ½ lb each), halved lengthwise and seeds removed

- 3 TBSP unsalted organic butter

- 3 TBSP dark brown sugar

- ¼ tsp dried thyme

- ½ tsp fresh ground pepper

- ¼ tsp sea salt

 

Method

1.    Heat oven to 400 degrees. In a rimmed baking sheet pour water to about half way up rim.  Place squash halves cut side down on baking sheet. Bake for about 25 to 30 minutes. When squash is very tender and paring knife pierces easily, it is time to remove them from the oven.

2.   Meanwhile, in a small saucepan over low heat, melt the butter, brown sugar, dried thyme, and ground pepper. Whisk occasionally to combine.

3.   Turn broiler to high. Remove any water from baking sheet and place squash cut side up. Sprinkle with sea salt. Spoon a portion of the brown sugar butter mixture onto the squash. Broil for 5 to 8 minutes, until brown and caramelized. Serve immediately.

 

Serves 4

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Acorn Squash Wedges with Sour Cream

Ingredients

1 ½ lbs acorn squash, skin on, seeds removed, cut into 3/8 inch thick pieces

½ cup Parmesan, grated

3 TBSP dried white breadcrumbs

6 TBSP parsley, finely chopped

2 ½ tsp thyme, finely chopped

grated zest of 2 lemons

2 garlic cloves, minced

salt and pepper to taste

¼ cup olive oil

½ cup sour cream

1 TBSP chopped dill

Method

1.    Heat oven to 375 degrees. Lay acorn pieces flat, cut side down, on a baking sheet lined with parchment paper.

2.   Mix together in small bowl Parmesan, bread crumbs, parsley, thyme, half the lemon zest, and a little salt and pepper.

3.   Brush squash generously with olive oil and sprinkle with crust mix, making sure slices are covered with a nice, thick coating.

4.   Roast for about 30 minutes, or until squash is tender; stick a knife in one wedge and make sure it has softened and cooked through. If top starts to brown too much during cooking, cover loosely with foil.

5.    Mix sour cream with dill and some salt and pepper. Serve wedges warm, sprinkled with remaining lemon zest, sour cream on the side.

Serves 4

Adapted from Plenty by Ottolenghi

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