Roasted Acorn Squash

asian european french korean main sweet savory medium medium

Prep

21 min

Cook

59 min

Total

80 min

Ingredients (8)

2 medium acorn squash g

3 tablespoons butter g

2 onions, thinly sliced g

3 cloves garlic, minced g

1 teaspoon ground coriander seed g

½ teaspoon freshly grated nutmeg g

½ teaspoon salt g

freshly ground black pepper g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 375 degrees F (190 degrees C).

Cut acorn squash in half; roast cut-side up on a baking sheet for 50 minutes or until flesh is just tender. Let squash cool for 20 minutes.

Meanwhile, melt butter in a large skillet over medium heat; add onions and sauté, stirring occasionally, for 10 minutes or until browned at the edges. Mix in garlic, coriander, and nutmeg. Cook mixture 2 minutes more; remove the pan from heat.

Spoon seeds and stringy middle out of squash; discard these. Spoon out flesh; chop into pieces and add to onion mixture; discard skins. Heat and stir squash mixture; season with salt and pepper. Serve hot.