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Roasted Acorn Squash
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Elevate acorn squash: Pan-sear with onions, coriander, nutmeg, and garlic for extra flavor!
Ingredients:
  • 2 medium acorn squash
  • 3 tablespoons butter
  • 2 onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground coriander seed
  • 0.5 teaspoon freshly grated nutmeg
  • 0.5 teaspoon salt
  • freshly ground black pepper
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C).
  • Halve the acorn squash, then roast it cut-side up on a baking sheet for 50 minutes or until the flesh is tender. Allow the squash to cool for 20 minutes before serving.
  • In a large skillet over medium heat, melt butter until sizzling. Add onions and sauté until edges are golden, stirring occasionally for about 10 minutes. Stir in garlic, coriander, and nutmeg, cooking for an additional 2 minutes. Remove from heat.
  • Prepare the squash by removing the seeds and stringy middle, discarding them. Then, scoop out the flesh, chop it into pieces, and add it to the onion mixture. Discard the skins. Heat and stir the squash mixture, season with salt and pepper, and serve hot.

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