Roasted Acorn Squash

Roasted acorn squash taste beautiful as-is, but even more so when pan-fried with onions, coriander, nutmeg and garlic. Delicious!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 192 Calories

Ingredients

• ½ teaspoon salt
• 3 tablespoons butter
• ½ teaspoon freshly grated nutmeg
• 3 cloves garlic, minced
• 2 onions, thinly sliced
• freshly ground black pepper
• 1 teaspoon ground coriander seed
• 2 medium acorn squash

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Cut acorn squash in half; roast cut-side up on a baking sheet for 50 minutes or until flesh is just tender. Let squash cool for 20 minutes.

Step 3

Meanwhile, melt butter in a large skillet over medium heat; add onions and sauté, stirring occasionally, for 10 minutes or until browned at the edges. Mix in garlic, coriander, and nutmeg. Cook mixture 2 minutes more; remove the pan from heat.

Step 4

Spoon seeds and stringy middle out of squash; discard these. Spoon out flesh; chop into pieces and add to onion mixture; discard skins. Heat and stir squash mixture; season with salt and pepper. Serve hot.