Recipes for Acorn Squash
Roasted Acorn Squash
Recipe courtesy of Tyler Florence
Total Time: 35 minutes
Preparation Time: 5 min
Cooking Time: 30 minutes
Yield: 4 servings
2 acorn or dumpling squash, about 1 pound each
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, optional
1 stick (1/2 cup) unsalted butter, softened
1/2 cup brown sugar
3 tablespoons amaretto
8 fresh sage leaves
1/2 pound crushed pignoli cookies, almond biscotti, or vanilla wafers
Preheat the oven to 350 degrees F.
Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters.
In a bowl, cream the butter with the sugar, and almond liqueur. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.
Acorn Squash and Apple Soup
4 Acorn Squash
2 T. Butter
1 Onion, minced
1 Carrot, sliced
2 Apples, cubed
1/2 tsp. Sage
1/4 tsp. Basi1
1/4 tsp. Nutmeg
4 C. Chicken Stock
1/2 C. Fruity white wine (Moscato or Riesling)
1/2 C. Half and Half
Add the salt and pepper to taste. Finish by adding the half and half.
When serving, crumble some Blue Cheese on top and open a bottle of Dry Creek Chenin Blanc.
Main Street Produce
100 NE Main Street
Littleton, North Carolina 27850
Locally Owned and Operated
Visit us on Facebook: https://www.facebook.com/mainstreetproducenc/