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. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 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. 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. 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.

Nutrition per serving