Medium

Roasted Acorn Squash

Name: Roasted Acorn Squash
Prep time: 21 min
Cook time: 59 min
Total time: 80 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 2 medium acorn squash; 3 tablespoons butter; 2 onions , thinly sliced; 3 cloves garlic , minced; 1 teaspoon ground coriander seed; 0.5 teaspoons freshly grated nutmeg; 0.5 teaspoons salt; freshly ground black pepper

Total Time

1h 20m

21m prep · 59m cook

Servings

4 people

Rating

—

Difficulty

Medium

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This roasted acorn squash recipe is a delicious late summer or fall dish that goes well with brown rice.

Ingredients

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

Instructions

1

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