I’m back! Can’t say that it hasn’t been a trying time for the local community, but some of us – myself included – are lucky enough at the start of this week to be back in our homes, with heat and power.
Which means back to cooking, a necessary comfort at all times.
I don’t have to tell you that it is C-O-L-D outside. The late season spicy and warm flavors of this acorn squash dish will warm you right up.
Tips: You can get creative and blend this with some hot vegetable or chicken stock for a quick soup. Fantastic on its own or in a raw kale salad.
And here is a handy cheat-sheet for your most popular winter squash varieties.
Roasted squash with chili-tarragon butter
- 1 acorn squash
- 1/2 T butter
- 2 T olive oil
- 2 dried red chills, diced, or 1/2 tsp red chili flakes
- 2 tsp fresh tarragon, chopped
- salt, pepper
1. Preheat oven to 350F. Cut the acorn squash in half and scoop out the seeds. I used my watermelon knife, but any big, sharp serrated knife works well.Peeling these is a chore so, I usually don’t bother doing it until the squash is roasted – it’s much easier and quicker then. Slice squash into quarter of an inch slices.
2. Line baking sheet with foil and arrange the squash slices on top. You’ll have about two trays worth. Season well with salt and pepper.
3. In a small saucepan, melt the butter in the oil on low heat. Add chili flakes and chopped tarragon.
4. Sprinkle the seasoning and oil mixture over the squash. Roast for about 45 minutes until soft and browned to a light crisp.