Every time I go to the store, I seem to come home with another variety of winter squash. I love butternut, buttercup, pumpkin, hubbard, spaghetti and sweet dumpling, just to name a few. I especially love acorn squash.
This recipe is super-easy to prepare and is a tasty accompaniment to pork tenderloin. I really enjoy pork and winter squash together for some reason.
The toughest part of this recipe is cutting the squash in half and it’s really not that difficult. Get yourself a heavy chef’s knife and you’ll be fine. If you are lucky enough to have fresh sage, use it. Buy whole nutmeg if you can and grate it with a microplane. The flavor is so much nicer than using pre-ground nutmeg from a jar. You can probably find whole nutmeg in the specialty spices section of your grocery store.
Enjoy an acorn squash recipe that doesn’t involve brown sugar for a change! And if you’re lucky enough to find buttercup squash at the market, try Buttercup Squash Soup.
- cooking spray
- 1 medium acorn squash (about 1 pound), cut in half lengthwise and seeds/strings removed
- 1 tablespoon olive oil
- 1 tablespoon fresh sage, minced or 1 teaspoon dried sage, crumbled
- ⅛ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons shredded Parmesan cheese
- Preheat the oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray. Place squash halves, cut side down in dish. Cover loosely with foil and bake for 30 minutes.
- In a small bowl, combine olive oil, sage, salt, nutmeg and pepper. Carefully cut each squash half into three wedges and set in baking dish, skin side down. Brush olive oil mixture on all fleshy sides of squash. Cover and bake about 20 more minutes or until squash pierces easily with a fork.
- Sprinkle with Parmesan cheese and serve immediately.