Come back tomorrow for a birthday give away!Blogger Secret Ingredient (BSI) this week is being hosted by Megan of
MegaNerdRuns and she chose acorn squash!
I
love acorn squash and have utilized it as a vessel for stuffing other foods into, mainly. Otherwise I cut it in half and bake, or cut it in slices and roast.
Roasted Acorn Squash with Corn PuddingCouscous Stuffed Acorn SquashStuffed Acorn SquashAcorn Squash SoupYesterday Pioneer Woman posted
Sweet-Roasted Rosemary Acorn Squash Wedges and I put them on the menu for dinner -
my way of course!
First time ingredient alert! I used two new types of acorn squash I'd never even seen before! Gold acorn (orange) and white acorn (yellow).
2 small acorn squash, cut into 8ths
olive oil
garlic powder
onion powder
salt
pepper
~2 Tbsp brown sugar
~1/4 cup maple syrup
~1/2 cup walnuts
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First, I cut the acorn squash into 8ths, and spread into a casserole baking dish. Next, I poured a little olive oil over them and rubbed it around so they were all coated.
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In a small bowl I mixed together the remaining ingredients for a savory-sweet topping. I spooned this around the top of the squash wedges in the baking dish. Into a 350° oven for approximately an hour and out they came really tender, moist, and caramelized. (Watch the topping, because mine started to brown pretty rapidly at the end!)
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There was a savory bite of the garlic and onion powder in the back, but a nice sweetness from the brown sugar and maple syrup. The nuts were absolutely delicious and became almost like a nut brittle topping.
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Johnny's friend Goran was over for dinner and while I started to tediously peel the squash away from the skin because I thought it'd be tough, he went for it and tried it with the skin. I'm happy to report it was tender and completely edible!
I kept switching back and forth, taking a bite from the white, and a bite from the gold, seeing if I could distinguish a difference. There really was not a difference in taste, only a small difference in the texture, because the white acorn was larger, so it was a bit juicier.
Served alongside
Alisa's cauliflower risotto and pan fried cube steaks. Both posts will be up in a few days!
4 comments:
I love acorn squash too! I should do a BSI entry this week.
This looks really good! Seasonal acorn is just wonderful baked.
Nice blog post!
Hmmm I have never used a sweet flavor with squash. I know it's popular but I'm just not sure so I never do it. They look so gorgeous though all roasted up. I better get off my wuss duff and just try it hunh?
Laura, most of the sweetness was in the nuts, honestly. It was a good balance, I thought.
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