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.
Roasted acorn squash with garlic, rosemary and roasted walnuts
15 minPrep Time
60 minCook Time
1 hr, 15 Total Time
- 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.
- Serve immediately