When I go shopping this time of year I find myself drawn to reds and oranges in the produce department. I think that subconsciously I feel like they will warm me up. Acorn squash is one of my favorites because I love the punch of orange that you usually find on one side and I also find the shape beautiful. This recipe was inspired by a squash dish that my mother-in-law makes that is one of my favorites. She never uses a recipe and my husband swears she can’t make the same thing twice. She peels the squash before sautéing it, but that is so labor intensive I decided to try roasting it in the skin and then scooping out the lovely orange colored flesh.
Roasted Acorn Squash with Lemon and Sage
2 acorn squash
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
20 sage leaves
1/2 red onion
3 cups chicken stock
Salt and pepper to taste
- Cut squash in half and scoop out the seeds. Drizzle with olive oil and brush to cover all of the flesh. Sprinkle with salt and pepper. Place the sage leaves in the “cups” where the seeds were removed and lay cut side down on roasting pan.
- Cut the red onion into wedges and place on the roasting pan. Pour the chicken stock into the pan and cook in a pre-heated 375 degree oven for 30 minutes.
- Remove the squash from the oven and turn over so that the cut side is up. Squeeze lemon juice over the squash and spoon the chicken stock into the “cups”.
- Reduce the oven temperature to 350 degrees and return squash to the oven for another 30 minutes.
- Let the squash cool for 10 minutes. Scoop the flesh out of the skins into a mixing bowl. Using a potato masher or fork mash the squash until its the consistency of chunky mashed potatoes.
- Give the cooked onions a rough chop and mix into the squash. Stir in a drizzle of olive oil and salt and pepper to taste.