Site search


Archives


Categories




Roasted Acorn Squash with Onions and Chestnuts

More squash?  Hey, as long as my CSA keeps giving them to us, I’ll keep looking for new recipes. This one’s from Local In Season. It even includes the rest of those chestnuts I got for the Brussels sprouts recipe.

Isn't it pretty?

Roasted Acorn Squash with Onions and Chestnuts

2 acorn squash, cut in half and seeded
1 large yellow onion, diced
2 cups panko bread crumbs
1/3 cup chestnuts, chopped
5 tbsps butter
1 1/2 tbsps fresh sage, chopped
salt and pepper

  1. Preheat oven to 325ºF. Rub inside of squash with 1 tbsp of butter. Sprinkle with salt and pepper. Roast until soft and golden brown, about 30-40 minutes.
  2. Heat 2 tbsps butter in a saute pan over medium heat. Add onions and cook until golden brown, about 10-12 minutes. Add half of the sage and sprinkle with salt and pepper.
  3. Raise oven temperature to 375º. In a bowl, mix together the bread crumbs, chestnuts, sage, 2 tbsps melted butter, and a pinch of salt and pepper.
  4. Spoon onions into squash, then sprinkle breadcrumb mixture on top. Bake until golden brown, about 8-10 minutes.

I think when I cook this again I’ll make some changes. While I liked the taste and the presentation of it, I didn’t like how much work it was to eat. (Jason compared it to eating grapefruit.) Next time I’ll scoop out the squash innards and mix them together with the rest of the ingredients before filling the rind. And maybe double the amount of chestnuts and halve the bread crumbs.

Look at me modifying a recipe. It’s like I’m really cooking.

One year ago: Reduce Indoor Air Pollution with No-VOC Paint

Write a comment