Wednesday, October 30, 2013

Roasted Spiced Acorn Squash

Recipe from Martha Stewart

Husband-Tested in Alice's Kitchen
Serves 4

Acorn squash is loaded with vitamins, fiber and other great things for you. Here's a fabulous and easy way to prepare them for dinner. (You will need a good, heavy chef knife.) No need to peel. The peel is edible after roasting.  We especially loved this side dish because it's savory and spicy and perfectly balanced with the mild sweetness of the squash.


2 Tablespoons of olive oil. 
Kosher salt and freshly ground pepper 
1/4 teaspoon of cumin
1/4 teaspoon coriander
1/8 teaspoon cayenne pepper

Preheat the oven to 425 F. Cut the acorn squash in half. Scoop out the seeds with a melon baller or a spoon. (You can even roast the seeds for a snack!) 

Cut the acorn squash into 1-inch wedges. 
Place the wedges on a rimmed baking sheet. 
Drizzle them with 2 Tablespoons of olive oil
Sprinkle with a good dose of Kosher salt and freshly ground pepper
Mix together 1/4 teaspoon of cumin, 1/4 teaspoon coriander, and 1/8 teaspoon cayenne pepper
Sprinkle over the squash wedges and toss well to coat. 
Arrange the squash wedges skin side down on the baking sheet.
Put the squash in the oven and roast for 30 minutes, flipping them over halfway through cooking time.

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