V. Planet: Roasted Acorn Squash

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* Exported from MasterCook *

 

Roasted Acorn Squash

 

Recipe By : Vegetarian Planet by Didi Emmons, page 181

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 acorn squashes

3 tablespoons butter

2 medium onions -- sliced thin

3 garlic doves -- minced

1 teaspoon ground coriander seeds

1 1/2 teaspoons freshly grated nutmeg

1/2 teaspoon salt

fresh-ground black pepper -- to taste

 

Serves 4

 

The blend of nutmeg and coriander here produces a fragrant and

flavor-filled side dish that is perfect with freshly cooked brown rice.

 

1. Preheat the oven to 375F. Cut the squashes in half. Roast them cut

side up on a baking sheet for 50 minutes or until the flesh is just

tender. Let the squash cool for 20 minutes.

 

2. In a large skillet over medium heat, melt the butter, then add the

onions. Stirring occasionally, cook the onions for 10 minutes, or until

they begin to brown at the edges. Add the garlic, coriander, and

nutmeg. Cook the mixture 2 minutes more, then remove the pan from the heat.

 

3. Spoon the seeds and stringy middle out of the squash, and discard

these. Spoon out the flesh, chop it, and add it to the onion

mixture. Discard the skins.

 

4. Heat and stir the squash-onion mixture, then season it with salt and

pepper. Serve the squash hot.

 

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