Roasted Acorn Squash

Well, those two days of 60º were nice... back to the reality of February with the new-fallen snow on the ground. Here's another cold weather staple:

Super simple and an iconic Fall or Winter food, roasted squash can be a side dish, a bed for a tasty appetizer, turned into soup, or even a pasta sauce. 

Experiment with different kinds of squash and enjoy the subtle differences.

I happen to really enjoy the nuttier flavor of an acorn squash.
(Pardon the horrid photography below)

Start by slicing your squash in half and scooping out the seeds (save to toast if you like),  rub the inside with olive oil, and season with salt.

Invert (cut-side down) the squash onto a baking sheet and cook for 45 minutes at 425º until tender. Some people may cook squash cut-side up, but by turning it upside down the moisture that gets trapped helps to steam the flesh and cook it faster.

At the end you can flip the squash cut-side up and add some butter and brown sugar (maybe 1/2 to 1 tsp per half) and cook an additional 15 minutes if you just want a sweet side dish.

I love it that way, but the hubs finds it too sweet.

However you choose to use it, squash of any variety is a good source of vitamins and fiber, not to mention pretty tasty in its own right.

I would suggest trying this recipe I recreated of roasted squash polenta with sage-pistachio mascarpone, which was fabulous, and which also serves as a delicious base for leftover roast chicken and gravy.

Try it out and get your B Vitamin on.