I asked yesterday on Facebook what you wanted to see today. Spicy mashed potatoes or a kicked up acorn squash recipes. It was really close, but the sqaush won out by just a couple. Don’t worry, the potatoes coming later this week, so you will get both! But it seems you guys like your fall veggies. I can’t blame you, squash is becoming one of my favorite side dishes this year.
Squash is a new vegetable to me. I didn’t have a single kind of squash growing up. I vaguely remember going to my husband’s house for dinner in high school, and his mom having a bowl of yellow stuff on the table. He tells me it was squash, but doesn’t know what kind it was. I am pretty sure I took some, but I don’t remember if I liked it or anything else about it. This year we grew spaghetti squash and buttercup squash in our garden. We had 2 other kinds I think, but they didn’t produce anything. So I have been trying to experiment and see how we like squash. Turns out we love buttercup squash, but I can not find it in a store to save my life.
Instead of simply roasting the squash and mashing it up, I decided to kick things up a notch. Rosemary, garlic, and walnuts all sounded like they would go well together, so why not roast it with the squash. I have seen a lot of stuffed acorn squash recipes, and I can’t wait to try those as a main course. But this version makes for a perfect side dish. There is very little hands on time, so it would be very easy to incorporate into your Thanksgiving plans.
- 1 acorn squash
- 2 clove garlic , minced
- 1 sprig rosemary , minced
- 1/2 cup walnuts , chopped
- 1 Tbls butter
- 1 Tbls olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Preheat oven to 400 degrees.
Using a sharp knife, cut the acorn squash in half. Use a spoon to scoop out the seeds. Cut each half of the squash into 3 pieces. You should have a total of 6 slices.
Place in a casserole dish, or other baking pan with high sides with the flesh facing up.
Drizzle olive oil evenly over the squash. Sprinkle with salt and pepper.
In a small bowl mix together the garlic, rosemary and walnuts. Scatter evenly over the squash. Cut up the butter into small pieces, and place it over the walnuts.
Bake for 45-60 minutes, until very soft, and the skins are browned.