I also said I'd give you this recipe. I received it from my aunt and it's quite good, especially like I said with the curry. The porous flesh of the squash will soak up the glaze and its flavor will infuse the entire vegetable.
2 tbsp oil (olive or vegetable)
2 lb Acorn Squash (1 medium or 2 small)
Salt and Pepper
for the glaze:
3 tbsp 100% maple syrup
2 tbsp soy sauce
1/2 tsp grated ginger
Preheat oven to 400ºF.
Cut the squash in half and remove the seeds. Brush the oil all over the cut sides of the squash and season them with pepper and a little salt.
Place the oven rack in the lower-middle position in the oven. Place the squash, cut side down, on an oiled sheet pan and place in the oven. Start checking for doneness after about 20 minutes. Cook until a skewer inserted into the squash meets little resistance.
While the squash is cooking, stir together the glaze.
Remove the squash from the oven and cut each side in half (if you are using one large squash, cut each half in half then in half again...got that?). Flip it cut side up and brush with the glaze. Return it to the oven for another 5-10 minutes until the maple mixture begins to caramelize. Brush another time with the glaze during the final cooking.
Serve each person a section.
Place the oven rack in the lower-middle position in the oven. Place the squash, cut side down, on an oiled sheet pan and place in the oven. Start checking for doneness after about 20 minutes. Cook until a skewer inserted into the squash meets little resistance.
While the squash is cooking, stir together the glaze.
Remove the squash from the oven and cut each side in half (if you are using one large squash, cut each half in half then in half again...got that?). Flip it cut side up and brush with the glaze. Return it to the oven for another 5-10 minutes until the maple mixture begins to caramelize. Brush another time with the glaze during the final cooking.
Serve each person a section.
0 comments:
Post a Comment