Saturday, October 16, 2010

Squash Fest Continues With Roasted Acorn Squash

Is it just me or does the title of this post make anyone else think about mosh pits at a giant outdoor punk rock music festival?


Did no one else experience being slammed against your will into other sweaty people while holding on to your 6'5 friend with a death grip so you don't get completely trampled by a group of rowdy teenagers?

Anyone? Bueller?

OK, so I went to the Warped Tour once back in my teenage years. And I "moshed" as much as you can call suddenly being in the center of a bunch of guys with mohawks jumping, pushing and shoving their way into everything and everyone within a 4 foot radius while you frantically flee for you life. I'll admit it. But can't you just hear, "And now Squash Fest 2010 continues with the Roasted Acorn Squash!!! Yeeeeaaaaaaahhhhhhh!!!" booming over the sound system?

I'll take that looming awkward silence as a no.

I can't help the random things my brain spits out. It just happens.

Let's all just forget that happened and return to the main topic, the continuation of Squash Fest 2010, for it is yummy.

We bought these two little acorn squash from the farmer's market last week. I'd been wanting to try this recipe even since I first saw it. And I was happy I did. A quick warning: this is such a sweet dish that you could practically have it for dessert instead. It reminded me of the candied sweet potatoes that my Mom serves with Thanksgiving dinner. And since she serves candied sweet potatoes with dinner, I decided I could serve candied acorn squash with dinner. It made eating near-dessert for dinner seem much more acceptable.

Roasted Acorn Squash
Adapted slightly from The Pioneer Woman
The only thing that I do differently from this recipe is not to score each of the squash before roasting them. I think this would allow the buttery sugary liquid to seep further into the squash flesh, but it thought it was just fine without it. I liked being able to taste some of the squash after dipping it into the vat of deliciousness at the center. I'm sure it would be completely amazing either way though. And mostly I forgot to do it.

2 acorn squash
4 tbsp brown sugar
4 tbsp butter
Pure maple syrup

Preheat oven to 400.

Cut each squash in half, lengthwise. The skin on these is super tough though, so be careful. Once you've gotten through the skin, the knife should slide easily. Scrape out the seeds and the gooey membranes.

Lay each of the squash halves skin side down onto a rimmed baking sheet. Sprinkle each with salt. Add 1 tbsp butter to each of the squash halves, followed by 1 tbsp brown sugar. Drizzle each of the squash halves with a little maple syrup. Add 2 cups of water to bottom of the pan to give the squash some moisture while they roast. Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 30 minutes, or until fork tender.

Turn the broiler on for about 5 minutes to let the squash get slightly browned and the sugary mixture to bubble. Remove from the oven and transfer the squash to a serving platter. Scoop a little bit of the brown-sugar butter mixture over the edges and sides of each of the squash halves.


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