Friday, November 20, 2009

acorn squash

i bought an acorn squash last week at the hollywood farmer's market. that brown sugar/cinnamon/maple syrup flavor was calling my name. and if there's a way to make a vegetable (is squash indeed a vegetable?) into dessert, i'm in. plus the flavors are so fall-y, it's a really good seasonal treat.

1 acorn squash
sugary butter mixture:
- 1 1/2 tbsp melted butter
- 2 1/2 tbsp brown sugar
- splash of orange juice
- dash of pumpkin pie spice (if you don't have this, you can play with cinnamon, clove, allspice, etc)

1. take your acorn squash and cut in half lengthwise. remove the center of the squash (seeds and goopy stuff. save those seeds! see below...)
2. place your squash halves, cut side down, into a baking dish. roast these at 350 for about 45 minutes (i know that sounds like a long time, but it goes by quickly).
3. after 45 min, take the squash out of oven and flip over. pour your butter mixture in center (you may want to spread it around the cut sides, or poke some holes with your fork in the bottom of the squash well, let the juices get around!)
4. put this back in the oven and bake again for 25-30 min, or until the squash is tender.
5. drizzle your finished squash half with some maple syrup. yum!

before baking with butter mixture

out of the oven!

why yes, i WILL eat you!

i told you to save those seeds - don't forget to roast them!

1. separate your seeds from the squash goop. rinse them off so they're not so sticky (or else they'll all clump together when you cook them). place clean seeds on a baking pan.
2. sprinkle with your preferred seasoning (i used chili powder, garlic powder and seasoned salt)
3. roast in a low temperature oven (300-325 degrees) for at least 25 minutes (longer or shorter depending on how crispy you want them)

these are great on a salad or just grab a handful and shove them in your mouth. they're such a good little snack!

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