21 October 2010

roasted acorn squash

there is something about squash that just makes me feel good. it's comfort food, plus it's a vegetable. doesn't get much better than that. it's been the base of my dinner the last two nights, and i'd feel good about myself for being so health-conscious if i wasn't dousing mine in butter and salt. i'm seriously loving butter these days. i want to put it on everything. it's becoming a problem. 

roasted acorn squash

2 medium acorn squashes (3 1/2 to 4 pounds)
1 tbsp olive oil
3 tablespoons butter (plus extra for topping, if you're me)
kosher salt, to taste
freshly ground black pepper, to taste

preheat oven to 425 degrees. after trimming the ends, slice the squashes in half length wise. scoop out the seeds and then cut the halves into quarters.* place the squash on a roasted pan, drizzle lightly with olive oil, and then dot with butter. sprinkle with salt and pepper (and any other seasonings you may want to add. maybe rosemary? thyme?). cover with foil and bake 20 minutes. remove the foil and roast for 10-15 minutes more, until tender. tastes fabulous straight out of the oven.

*i could not cut through mine for the life of me. luckily, the husband came home just in time. you may just want to make sure that you've got a strong knife and strong muscles on hand.

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