Several months ago, I tried acorn squash for the first time after seeing Guy Fieri prepare it on one of his Food Network shows. His recipe combined the acorn squash with lentils to create a warm lentil salad. I love lentils, but opted to just prepare the squash as he directed in the first part of the recipe.
I was pleasantly surprised to see that the roasted squash was similar in taste and texture to roasted potatoes, which is a great alternative for those trying to eliminate white potatoes from their diets. I love white potatoes and NO, I am not trying to eliminate them from my diet. Still, this acorn squash was delicious!
Roasted Acorn Squash
adapted from Warm Lentil and Acorn Squash Salad
Ingredients:
- 1 large acorn squash, halved and seeded
- 3 Tbs. olive oil
- 1 Tbs. fresh thyme
- Salt & Pepper
Directions:
- Preheat oven to 375 degrees.
- Leaving the skin on, cut acorn squash into 1 inch chunks.
- Toss with olive oil and fresh thyme.
- Season with salt and pepper.
- Spread squash out onto a baking sheet and pop into the oven.
- Roast until squash is fork tender.
- Serve
Notes:
- Use whatever combination of spices that you normally use on your roasted potatoes. You won't be able to tell the difference!
- I like to serve this side dish with Balsamic Pork Tenderloin.
I've linked this recipe up at the following blog carnivals and linky parties:
1 comment:
I usually drizzle on some honey/coconut oil and fill with nuts, spices, cranberries or raisins and brown sugar. Yum!
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