Monday, November 24, 2008

Roasted Acorn Squash

Behold!


Acorn squash. This showed up in the Good Food Box like a month ago and I'm only now getting around to using it. That's the great thing about winter squash - stored properly, they will keep up to six months. Hence their popularity once it gets cold.

Two weeks after the acorn squash showed up we got a butternut squash and made soup out of that. The poor acorn squash sat green and lonely (aside from a few dried-out ears of corn we forgot about, oops) on our windowsill until I decided to roast it for my dinner tonight. It was a welcome distraction (among many other distractions) from the essay I have to write for tomorrow.

For this recipe all you need is a squash, butter, brown sugar, cinnamon and nutmeg. If I had it I would have also used maple syrup, alas all I have is the sugary table syrup crap and that is no good. In terms of equipment you need a big sharp knife, a spoon, and a baking pan. Preheat your oven to 400 degrees and get going!

The hardest parts of roasting squash are a) cutting the squash, and b) waiting for it to be done. The squash needs to be cut in half. Be very, very careful doing this because otherwise you will chop something off yourself and end up waiting even longer for the squash while you're in the ER. Knives are sharp and squashes have hard rinds.



So you chop the thing in half. Then you have to scoop out all the guts and seeds. If you like you can toast the seeds and eat them. I am not a fan of squash seeds so I did not.



Next you cut lines all along the insides in a criss-crossing formation. It's all pretty and stuff and lets the liquids get right inside the squash. Then you start putting the tasty stuff in.



Put the squash into the baking pan and throw a few spoonfuls of butter and a few spoonfuls of brown sugar into the cavity of the squash.



Sprinkle the halves with cinnamon and nutmeg. If you had maple syrup this would be where you drizzle it all over.


Pour a few cups of water into the pan, then put it in the oven for an hour and a half. This is the annoying waiting bit. But soon your house will start to smell really, really good.


When it is done you will have some extremely hot squash that look kinda like this.


Oh baby. Take spoonfuls of the melted butter in the middle and drizzle them over the rest of the squash.


Carefully remove the squash from the pan onto a plate (I used a spatula underneath and tongs on the sides to stabilise each half). Let cool a bit, then devour straight from the shell. Dip any bits that didn't get butter on them into the middle because oh goodness does it ever taste better that way.

When it is all over you will have something like this.


Deliciousness.

1 comment:

  1. haha this is so Tiana. Except she loves fake maple syrup...shame to her heritage, I say.

    Anyway, I'm obsessed with butternut squash soup. I made two massive pots of it last weekend. Once I update on my life, I'll post recipes. Squash soup is the BEST!

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