Acorn Squash…Roasted…With A Twist!

Acorn squash has always been a favorite Fall and Winter vegetable for me. And yesterday I couldn’t help but stare at that green orb I had been ignoring on my kitchen counter for weeks. I bought an acorn squash soon after we arrived at our winter home, and I kept forgetting to include it in one of my dinner plans. So yesterday was the day!

I’m sure we’ve all had acorn squash with butter and brown sugar, but I was looking to shake things up. So I searched online for some fresh new ideas. And when I saw a recipe that included Amaretto Liqueur…a lightbulb went off in my head.  I decided to substitute some of the Almond Extract I had just bought at Aldi the other day! And since one recipe called for adding sage leaves…I stepped outside and snipped some off of the sage plant I had just added to my herb garden.

There is something about adding salt to a sweet recipe that takes it over the top. And the sage added another dimension to this vegetable dish. 

And what about that almond flavor?

It took this simple dish to another level!

So head to the store and pick up an acorn squash. 

This “recipe” is a keeper…for sure.

Roasted Acorn Squash With Almond and Sage

2017-01-11 07:59:21

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Ingredients

1. 1 Acorn Squash
2. 4 oz. Butter, softened
3. 1/4 C. Brown Sugar, packed
4. 1/4 tsp. Almond Extract (or to taste)
5. 4-6 Sage Leaves
6. Salt and Pepper
7. Extra Virgin Olive Oil

Instructions

1. Preheat oven to 375 degrees.
2. Cut the acorn squash in half (BE CAREFUL!!!) and set aside
3. Scoop out the seeds
4. Cream the butter and brown sugar together
5. Add the almond extract
6. Place the two squash halves in an ovenproof dish.
7. Drizzle squash with a small amount of Extra Virgin Olive Oil
8. Sprinkle with with salt and pepper.
9. Add about 1/2 inch of water to the baking dish to surround the squash.
10. Bake the squash for about 15 minutes and remove from the oven.
11. Drizzle the squash with the butter/sugar/almond extract mixture.
12. Place several sage leaves in each squash half.
13. Return to the oven and bake an additional 30 minutes, or until cooked through...and
14. Baste several more times during roasting to use all of the butter/sugar/almond extract mixture.

Notes

1. This squash is delicious! Try it!

Meemaw Eats https://www.meemaweats.com/