ROASTED ACORN SQUASH

Roasted Acorn Squash image

A late summer or fall dish that goes well with brown rice.

Provided by jen

Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Yield 4

Number Of Ingredients 8

Previous Next

Ingredients

2 medium acorn squash
3 tablespoons butter
2 onions, thinly sliced
3 cloves garlic, minced
1 teaspoon ground coriander seed
½ teaspoon freshly grated nutmeg
½ teaspoon salt
freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 28.8 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 361.3 mg, Sugar 7.2 g