Friday, December 7, 2012

Sweet and Savory Acorn Squash

It's that time of the year and I love making roasted squash. Why? It's simple, cheap and tastes awesome. Acorn squash in particular is the kind I cook the most often. I also love butternut squash but I tend to use it in recipes rather than just eat it on it's own. During the season, I always have a couple acorn squashes on-hand because when I can't decide on what to eat, I usually just roast one of these guys up and have it as my dinner.


Roasting a squash is super simple and there are many ways you can season/dress the squash. My favorite way is sweet and savory, using cinnamon, agave nectar and a delicious drizzle of truffle oil. (Let me tell you how good my kitchen smells when this is roasting!) This recipe is so simple, I don't even have measurements for you. Everything is "drizzled" and "sprinkled" which you can adjust to your liking.


SWEET AND SAVORY ACORN SQUASH 
1 medium acorn squash
Olive oil (I used roughly a tablespoon for each half)
Butter (melted) or butter substitute of choice (I used roughly a tablespoon for each half)
Agave nectar
Truffle oil
1 packet of Truvia
Cinnamon
Salt

Pre-heat oven to 400 degrees. With a very sharp knife, cut the squash lengthwise (stem to bottom) and using a spoon, scoop out all the seeds. Next, fill a glass baking dish with 1 inch of water and place in each squash half (skin-side down). Over each squash half, drizzle the olive oil and then season with salt. Next, drizzle your melted butter or butter substitute and then sprinkle the Truvia and cinnamon. Add the agave nectar (by drizzling of course!) to both halves and as the finishing touch, add the savory truffle oil. Mmmmmm. Did I mention how much I love truffle oil? Omg. That smell makes me moan. The truffle oil I just sort of sprinkle on each half right before I put it in the oven. You will notice a little pool of liquid has formed in the bowl of each squash. Take a spoon and coat the rest of the squash with the liquid before baking. Roast in the oven for about 50 minutes to an hour until you can easily pierce the skin with a fork. I like to eat this squash as a "squash bowl" and just take my fork and eat the inside. The skin of an acorn squash is also edible but I think the inside is most tasty =)

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