Monday, October 12, 2009

Recipe: Roasted Acorn Squash with Parmesean


We didn't plant acorn squash this year. Or last year. Or the year before. But once again, just before the first snowflakes of autumn fell on our garden, we harvested a handful of beautiful little acorn squashes.

Apparently, a few years back, we composted a very fecund squash. Ever since, we've had volunteer acorn squashes popping up within rows of carrots, underneath the jalapenos, and amongst the tomatoes. Most of these sprouts die a quick and (as far as we know) painless death in June, but we let a few grow to maturity each year to produce the fall's harvest.

This recipe is really simple, and one of the tastiest ways to eat squash that I am aware of. What's not to like?

Ingredients
  • Acorn squashes (as many as you feel like roasting)
  • 2 Teaspoons coarse kosher salt per squash
  • 3 Tablespoons shredded parmesean cheese per squash
  • 1 Tablespoon butter per squash

Procedure
Cut your acorn squashes in half from "pole to pole" and clean out the seeds with a spoon. If you're feeling particularly sensible, you can cut off a thin slice of the husk so the squash will sit flat like a bowl.

Place squashes flesh side up in a large cast iron skillet (or whatever size works based on how many squashes you are roasting). Sprinkle with kosher salt, and let sit for half an hour or so to draw out moisture and let the salt penetrate the squash-flesh. Meanwhile, turn your oven to 350 degrees F and let it come up to temperature.

Add a nicely-sized pat of butter to each squash cavity (roughly a half tablespoon), and then sprinkle liberally with parmesean cheese around the cavity and up on the rim.

Place the acorn squash halves in the oven, and roast until they are done—about 45 minutes to an hour. Poke with a fork to determine doneness... they'll be nice and soft when they are ready.

Let cool for 5 minutes or so before serving. In this case, I chopped some fresh Italian parsley and tossed it on top for color. You could add other herbs if you had 'em, or some cracked black pepper.

If you like, add those seeds you removed from the squash cavity into your compost (you do compost, don't you?) to see what happens in the spring.

2 comments:

  1. This was... awesome!

    I'll usually bake acorn squash face down with some water, then scoop out, mix with some butter, maybe a bit of brown sugar, or other bits. Works fine, but this was great. And serving in the skin worked well.

    ReplyDelete
  2. Glad you liked it!

    Thanks for stopping by.

    -Derek

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