This roasted acorn squash recipe is a delicious late summer or fall dish that goes well with brown rice.
- 2 medium acorn squash
- 3 tablespoons butter
- 2 onions, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ground coriander seed
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- freshly ground black pepper
Preheat the oven to 375 degrees F (190 degrees C).
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.
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.
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.
Prep time: 15 mins / Cooking time: 1 hr 10 mins / Total time: 1 hr 25 mins
Serving: 4 / Yield: –