Roasted Acorn Squash
This is a really simple recipe which looks fantastic
on a platter in the middle of the table; it’s a very
rustic dish which is full of flavour.
Ingredients - 4 servings
1 large acorn squash
½ tsp smoked paprika
2 cloves garlic (minced)
Sea salt and freshly ground black pepper
½ tsp mustard powder
¼ tsp onion powder
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
½ red onion
1 tbsp olive oil
2 oz (60 g) soft goats cheese
Small handful fresh mint
Sea salt and freshly ground black pepper
Diet & Health Today
Method:
1. Preheat the oven to 400F/200c
2. Cut the squash into 6 wedges leaving the skin on.
Remove the seeds and place onto a baking sheet skin side
down with the flesh facing up. Drizzle the wedges with
olive oil and add the butter then sprinkle over the paprika,
garlic, mustard and onion powder and season well.
3. Cover the tray with foil and make sure that it is pressed
down well so that the wedges are sealed in. Place the tray
into the oven to bake for 45 minutes; they will actually be
steaming in their own juices at this point.
4. Meanwhile slice the onion and place into a frying pan
with the olive oil, gently sauté the onion slices on a medium
low heat until they are caramelized, set to one side.
5. After 45 minutes of cooking remove the squash from the
oven and remove the foil cover, place back into the oven
for 10 minutes to roast, after ten minutes top each wedge
with caramelized onions and some crumbled goats cheese
and place back into the oven for a further 5 to 10 minutes
until golden brown.
6. Remove from the oven and transfer to a serving plate,
sprinkle with freshly chopped mint and serve.
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