Recipe: Roasted Acorn Squash

Hello dear readers. Local Food has a new feature! Starting today I will be posting a season-appropriate recipe each Thursday. This is a tough time of year for local eaters, but you might have a few winter squash left from harvest or your local market. In that spirit, here is a simple but delicious recipe for roasted squash!

SERVINGS
4

INGREDIENTS
2 medium acorn squash
3 tablespoons butter
2 small onions, thinly sliced
2 cloves garlic, peeled and minced
1 teaspoon ground coriander
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

PREPARATION
1. Preheat oven to 375 degrees F.

2. Cut the squashes in half length-wise and remove the seeds and membranes. Roast them, cut side up, on a baking sheet for 50 minutes or until flesh is tender. Reserve warm.

3. Meanwhile, in a large skillet over medium heat, melt the butter. Saute the onions until they begin to caramelize at the edges, about 10 minutes. Add in the garlic, coriander, and nutmeg and cook until the garlic is tender. Season with salt and pepper and fill the squash halves with the mixture. Serve warm