It’s a beautiful Saturday morning here in Southeast Texas, and we’re headed out to the Farmers’ Market to see what bounty it holds for us. A recent trek yielded acorn squash, which resulted in a marvelous side dish for roast chicken.
So delicious, even the vegetable-loathing Grill-Meister will eat it!
How’s that for a tag line? The squash has an almost creamy texture, and the touch of seasoning and brown sugar gives it a lovely fall color. Even vegetable-haters can tolerate it! And in addition to being just plain good, this dish is EASY. Remember that old phrase, “set it and forget it”? Well, even if you don’t, it will make sense to you when you make this acorn squash. It’s a perfect side for roasted meats, and also works well for a luncheon dish alongside a soup, a salad, or a sandwich. You could pair it with the Lentil Soup for a very filling vegetarian meal, or with a Panini for a quick weeknight family supper.
Ingredients (Serves 4)
- 1 medium acorn squash
- 1 tsp. olive oil
- 2 tsp. light brown sugar
- Old Bay or your favorite all-purpose seasoning mix (my Zippy Southwest is also very good, if you want a bit of a kick)
Preheat oven to 425 degrees. Line a baking sheet with foil. Cut the squash in half, crosswise. Scoop out and discard the seeds. Slice each side of the squash in half again.
Set squash quarters on prepared sheet, then drizzle with the olive oil. Sprinkle with seasoning and brown sugar.
Bake until squash is easily pierced about 30 minutes. Serve warm, adding salt and pepper if desired.
Copyright 2016, Glover Gardens Cookbook.