Roasted Acorn Squash Wedges

October 26, 2009

My friend Jamie gave me an acorn squash from her neighbor’s garden, and it’s been making a lovely centerpiece on my fall-themed table for quite some time now. I’d googled a few recipes on how to cook it, and there seemed to be a few common themes: butter and brown sugar. I’ve never eaten an acorn squash before, but I figured 171,000 Google hits can’t be wrong… butter and brown sugar it is. I KNOW. Hey, everything in moderation, my dear readers.

Acorn Squash

Acorn Squash

Turn your oven on to 350 F. Start with an acorn squash. Cut in half. This turned out to be very challenging, and thankfully did not result with me going to visit my husband at his place of employment, the ER. “Hi honey… was cooking dinner and… would you care for some squash while you stitch me up?” So, be very careful, slicing up your acorn squash. (Please note, that is not proper knife technique but it is very hard to hold a camera and cutting utensils. I do not recommend trying.)

Slice squash, not fingers.

Slice squash, not fingers.

Then scoop out the inside, as if it were a pumpkin. I briefly considered saving the seeds to roast (and a google search later tells me you could do this), but decided to just focus on the task at hand.

Scoop the goop out.

Scoop the goop out.

Next cut the acorn up into slices, like a melon. Arrange the slices in a baking dish, and drizzle with a little bit of olive oil. Roast in the pre-heated oven for 20 minutes.

Drizzle with olive oil.

Drizzle with olive oil.

While it’s cooking, mash together 2 T butter and 1/4 cup of brown sugar. Try not to eat the concoction while you wait for the squash to roast. When they’re done, mash the paste on to each slice of squash and then stick it back in the oven for another 30 minutes.

Butter.

Butter & Sugar Mash-up

Ready to Roast, Round Two

Ready to Roast, Round Two

After 30 minutes, they should be done. You can stick a fork in one just to make sure they’re squishy. Before serving, scoop up some of the sauce that’s gathered in the pan and drizzle on top, just to really seal the deal.

Drizzle the good stuff on there.

Drizzle the good stuff on there.

This would obviously work as a side dish, but I actually had this as my dinner tonight. I paired it with a slice of Ezekiel bread with some marionberry jam (Thanks, Seattle-dwelling Jen!!), and it was a delicious, if not a tad sweet, dinner. BUT, I’ve been fighting the urge to bust into the Halloween candy I bought today, so this hit the sweet spot cravings I’ve been having and was certainly a lot healthier. Very yummy, and now that I know what to do with acorn squash, I may be lurking around friends’ gardens more often.

Dinner is served!

Dinner is served!

The Stats:
1. Heat oven to 350 F.
2. Half acorn squash, scoop out the insides, cut into slices.
3. Drizzle with 2 T olive oil.
4. Roast for 20 minutes.
5. Mix together 2 T softened butter and 1/4 cup brown sugar.
6. Rub on squash slices when they’re done roasting.
7. Put squash back into oven for 30 minutes, roast again.
8. Drizzle yummy goop from butter/sugar back on to slices, serve.

According to my fave recipe analyzer, if you served 4 from this it’d be about 190 calories per serving. That actually surprises me – I would have thought it was a bit higher, taken into account all the butter and oil. But, youu can certainly find recipes that are a little heavier handed on the butter/sugar combo, and I thought my version had plenty of yummy goodness to drizzle on top. It definitely could be a great side dish for the holidays, or eaten as a main course like I did. Either way: deliciousness awaits you.

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One Response to “Roasted Acorn Squash Wedges”

  1. Heather Says:

    SCOOP. THE. GOOP.


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