Receta Acorn Squash with Rosemary and Walnuts

by Erin S

I asked yesterday on Facebook what you wanted to see today.  Spicy mashed potatoes or a kicked up acorn squash recipes.  It was really close, but the sqaush won out by just a couple.  Don’t worry, the potatoes coming later this week, so you will get both!  But it seems you guys like your fall veggies.   I can’t blame you, squash is becoming one of my favorite side dishes this year. Squash is a new vegetable to me.  I didn’t have a single kind of squash growing up.  I vaguely remember going to my husband’s house for dinner in high school, and his mom having a bowl of yellow stuff on the table.  He tells me it was squash, but doesn’t know what kind it was.  I am pretty sure I took some, but I don’t remember if I liked it or anything else about it.  This year we grew spaghetti squash and buttercup squash in our garden.  We had 2 other kinds I think, but they didn’t produce anything.  So I have been trying to experiment and see how we like squash.  Turns out we love buttercup squash, but I can not find it in a store to save my life. Instead of simply roasting the squash and mashing it up, I decided to kick things up a notch.  Rosemary, garlic, and walnuts all sounded like they would go well together, so why not roast it with the squash.  I have seen a lot of stuffed acorn squash recipes, and I can’t wait to try those as a main course.  But this version makes for a perfect side dish.  There is very little hands on time, so it would be very easy to incorporate into your Thanksgiving plans. Acorn Squash with Rosemary and Walnuts   Serves: 6 Prep time: Cook time: Total time: Save Print   Roasted acorn squash with garlic, rosemary and roasted walnuts Ingredients 1 acorn squash 2 clove garlic, minced 1 sprig rosemary, minced ½ cup walnuts, chopped 1 Tbls butter 1 Tbls olive oil 1 tsp salt ½ tsp black pepper Instructions Preheat oven to 400 degrees. Using a sharp knife, cut the acorn squash in half. Use a spoon to scoop out the seeds. Cut each half of the squash into 3 pieces. You should have a total of 6 slices. Place in a casserole dish, or other baking pan with high sides with the flesh facing up. Drizzle olive oil evenly over the squash. Sprinkle with salt and pepper. In a small bowl mix together the garlic, rosemary and walnuts. Scatter evenly over the squash. Cut up the butter into small pieces, and place it over the walnuts. Bake for 45-60 minutes, until very soft, and the skins are browned. Serve immediately 3.2.2089