When the weather gets cold, I love roasted acorn squash. It's so good roasted with just butter and brown sugar, but I played around with that mix a little last night. I made a compound butter with butter, maple syrup, cayenne, chili powder, and smoked paprika, and a few other spices. You could also use chipotle powder - anything really. It's so easy, and the squash is tender and flavorful. Great side dish.
Serves 2
Ingredients:
1 acorn squash, halved and seeds removed
2 tbsp butter, room temperature
1 tsp maple syrup
spices to taste
salt and pepper
Directions:
Preheat the oven to 450. If the squash can't sit steadily skin-side down, cut a little bit so it's flat. Season the squash halves with salt and pepper. Mix butter, syrup, and spices to taste. Split evenly between the squash halves. Roast until tender and brown, about an hour.
That's it!
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