The first time I received acorn squash as part of my weekly delivery of organic vegetables, I had to find out what the vegetable was called. Google to the rescue.
Next I found a recipe that had four ingredients, not counting the squash itself, nor the salt and pepper. I didn’t have three of the four on hand so I had to make substitutions. It actually came out surprisingly delicious, seeing as it was the first acorn squash I’d ever made.
There is only one problem with acorn squash, and that is cutting it. I found it easiest to stab it in a few spots with the tip of a sharp knife, then to finish cutting it in half with a sharp serrated knife. Once you’ve opened it, scoop out the seeds and stringy material, and carefully cut it into slices.
Warning, the squash may put up a fight.
Preparation time: 10 minutes
Start to finish: 30 minutes
1 acorn squash, sliced
2 tbsp. butter
lots of fresh thyme
clove of garlic, crushed
sea salt and pepper to taste
1. Preheat the oven to 190 Celsius (375 Fahrenheit)
2. Melt butter on low heat in a frying pan.
3. Strip the tiny leaves off the sprigs of thyme and add to pan. The squash has a mild taste, so the thyme is really what gives the dish flavor. The more you use, the better. I used 20 sprigs.
4. Add the crushed garlic to the pan, mix, and cook on low heat for about a minute.
5. Add the slices of squash to the pan and mix to coat with the butter mixture.
6. Arrange pieces in an oven-proof pan and bake for twenty minutes or until it starts to brown lightly.
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