I always considered myself a meat and potatoes type of gal. I think it must be my Irish roots. So when I came across the acorn squash at the grocery store, I was interested.
I wasn’t sure if I would like it. I figure I would make it and if I didn’t like it then someone else in the family would enjoy it.
Generally I love winter vegetables. Especially when they are roasted. Roasting these Acorn squash brings out the sweet flavor. It is funny that I never ate acorn squash until now. I am not sure why this is, I love squash. Sometimes I am like that with food I have not tried. If I like it, I will find lots of different recipe to enjoy it.
I am so glad that I made this. I ate both halves of this squash and was looking at a third when the hubby took it off my hands. I really liked it and it was so easy to make. It was even easier to eat. I just scooped out the flesh with a spoon and enjoyed it while watching TV.
Even if you don’t think you like Acorn Squash you have to try this recipe.
HONEY ROASTED ACORN SQUASH
1/4 teaspoon salt
1/4 cup butter
1/4 cup honey
2 teaspoons chili powder
1 tablespoon lime juice
Preheat oven to 400 degrees
Slice squash in half lengthwise. Remove the seeds and sprinkle with salt. Lay squash skin side down in a shallow baking dish and bake for 35 minutes.
Meanwhile in a small bowl combine butter honey, chili powder and juice. Mix well.
Remove squash from the oven and flip it over . Pour the honey mixture over each half and return to the oven.
Bake another 20 minutes or until squash is tender and starts to brown.
Remove from the oven and set aside for 10 minutes before serving.
Drizzle with more honey if desired.
Peace be with you,
Copyright 2013 Veronica Gantley