Hi there people,
It’s really been a full week up here in the Hinterlands. Lots of things to do and not a whole lot of extra time until today. Thank goodness for the lull!
This week Michelle and I decided that we needed to move into fall with some of our cooking, so we have Roasted Acorn Squash to share with you. Acorn squash is considered a winter squash because if you store it correctly it will keep through the better part of the winter months. It is shaped like an acorn and this is where the name comes from. It has a sweet fleshy inside that cooks up to a nice warm orange color, and it can be served in a variety of ways. I chose to make this kind of savory by using salt and black pepper with a hint of white balsamic vinegar and some fresh made garlic paste. I think it turned out nicely, and I hope you will too.
So, let’s get to it.
Roasted Acorn Squash for Man Food Mondays
Ingredients
- 1 medium acorn squash
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup olive oil
- 1 garlic clove minced then crushed into paste
- 1 ½ tablespoons White Balsamic vinegar
- 1 teaspoon Ancho pepper
Instructions
- Wash the acorn squash. Cut the stem off the squash. Then cut in half and scoop out the seeds.
- Cut each half into 1 inch wide wedges.
- Take ¼ cup of the olive oil and brush the wedges. Then, sprinkle each with salt and pepper
- Arrange the wedges in an oven proof baking dish and bake at 350° for 30 minutes
- As the squash is baking, mince the garlic and mash into a paste.
- Transfer the paste into a small bowl and add the white balsamic vinegar, the other ¼ cup of olive oil, and¼ teaspoon of salt. Mix well. Drizzle over the squash and return to the oven for 15 minutes.
- Transfer the squash to a platter and serve while hot.
Courses Side
Cuisine American
I have to say I really liked the way this turned out. I did not peel the squash because I have read that most people will eat the skin along with the meat. It was fairly easy to scoop the meat off the skin, so if that is more appealing then go for it. We had roasted pork loin chops and a “mess”of mustard greens to round out the meal.
So, have a great week, and I hope to see you next week.
Take care,
Steve
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