Monday, October 27, 2008

Roasted Acorn Squash

Winter squash symbolize the coming cooler weather! They're going on sale all over the place as fall really and truly hits us. This is an easy treatment for acorn squash (can be used for any other winter squash as well). I don't usually care for acorn squash, but I like it this way.

Recipe from America's Test Kitchen Family Favorites Cookbook

1-2 acorn squash, cut in half and seeded
vegetable or olive oil

Line a jelly roll pan with foil. Brush foil and cut sides of squash with oil (use vegetable oil if using the glaze below). Roast squash cut side down at 400 degrees for 30 minutes to 1 hour, depending on size of squash.

Optional Glaze (the only way I will eat acorn squash! It's yummy)
3 T. maple syrup or honey
2 T. soy sauce
1/2 t. grated ginger

Mix well. Brush on cut sides of squash about 5 minutes before squash will be done. Flip the squash cut-side up and finish roasting for 5 or so minutes. Mmmmm.... (If pairing with Fragrant Sticky Chicken, use honey instead of maple syrup.)

1 large squash will feed my family with a bit left over

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