Roasting vegetables brings out the flavors beautifully. It's so simple to do that you can get your children to help you out in the kitchen. I've been thinking lately about what the menu for Thanksgiving is going to be, and after a tour of the local market I settled on making roasted acorn squash.
Acorn squash is so much more flavorful than pumpkin or sweet potatoes, plus it's an easy side dish. Just scoop out the delicious, tender flesh and enjoy!
Servings: 6 servings
3 acorn squash
6 tablespoons unsalted butter
¼ teaspoon ground cinnamon
1/8 teaspoon nutmeg, freshly grated
2 teaspoons no-salt seasoning (blend of 21 spices and herbs)
¼ teaspoon black pepper
6 small sprigs of lemon thyme
1 tablespoon olive oil
2 teaspoons brown sugar
Using the back of a fork, combine the brown sugar with 2 tablespoons of chilled butter. Reserve in the refrigerator.
Soften the rest of the butter. Add the no-salt seasoning (see tips), cinnamon, nutmeg and black pepper. Stir until smooth. Set aside.
Preheat the oven to 350°F.
Cut the acorn squash in half, vertically. Remove the seeds and the strings in the center. Spread the seasoned butter in the inside of the acorn squash.
Place them on a oiled baking sheet and roast them for about 40 minutes, until softened. Open the oven and sprinkle little mounds of brown sugar butter over the acorn squash and sprinkle with oil. Extend the cooking time to another 10 minutes.
Transfer to a serving platter.
Remove and discard the lemon thyme.
I added sprigs of lemon thyme in the cavity of the acorn squash. If you don't have any, just omit the ingredient.
I used a store-bought organic no-salt seasoning from Costco. You could add any blend of seasoning to the butter and oil, such as dried basil and garlic or dried herbs.