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Saffron and Honey

Eat Chic

November 5, 2012

Roasted squash with chili-tarragon butter

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

You’ll need:

  • 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.

Reader Interactions

Comments

  1. AvatarChoc Chip Uru says

    November 5, 2012 at 9:31 pm

    Oh wow what a delicious appetiser!

    Cheers
    Choc Chip Uru

    Reply
    • saffronandhoneysaffronandhoney says

      November 6, 2012 at 11:17 am

      Thanks, Uru! x

      Reply
  2. AvatarBarbara Bamber | justasmidgen says

    November 5, 2012 at 11:06 pm

    I’m so glad to hear you’re safe and sound.. I’ve been waiting for a few bloggers to get back on line. This looks heavenly!

    Reply
    • saffronandhoneysaffronandhoney says

      November 6, 2012 at 11:18 am

      Thank you, Smidge! It’s been quite a time here, but I love watching everyone pull together at a time like this. xx

      Reply
  3. Avataryummychunklet says

    November 6, 2012 at 4:54 pm

    That chili-tarragon butter sounds interesting. Great looking dish!

    Reply
    • saffronandhoneysaffronandhoney says

      November 6, 2012 at 4:58 pm

      Thank you!

      Reply
  4. AvatarKaren says

    November 7, 2012 at 5:32 pm

    Happy that you are safe and back in your home. Sweet and spicy goes so well together so your roasted squash sounds delicious.

    Reply
    • saffronandhoneysaffronandhoney says

      November 9, 2012 at 7:33 pm

      Thank you so much, Karen!

      Reply
  5. AvatarTandy says

    November 8, 2012 at 11:20 am

    Glad you are safe!

    Reply
    • saffronandhoneysaffronandhoney says

      November 9, 2012 at 7:33 pm

      Thank you, Tandy!

      Reply
  6. AvatarThe Sundress Chef says

    November 12, 2012 at 12:45 pm

    Beautiful color! 🙂

    Reply
    • saffronandhoneysaffronandhoney says

      November 12, 2012 at 4:21 pm

      Thank you!

      Reply

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