Roasted Acorn Squash

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

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.
Roasted Acorn Squash
Roasted Acorn Squash
Roasted Acorn Squash

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

Categories

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