What We Ate: Roasted Garlic Acorn Squash

By Kay Steiger

Roasted Garlic Acorn Squash

Roasted Garlic Acorn Squash

This is a quick and easy side I found over at Bookcook (which I guess he got at The Kitchn), and as he says, this doesn’t even really count as a recipe. Since we’re talking about produce, I got these bad boys at Whole Foods, but they’re pretty much the largest acorn squashes I’ve ever seen. They were so big that Kate helped me cut them into more manageable pieces (see her in action below) for the IFA Top Chef crowd.

2 acorn squash
8–12 medium cloves garlic
Olive oil
Coarse salt
Freshly ground black pepper

Preheat oven to 375 degrees. Cut the squash in half and scoop out the strings and seeds. Place squash halves, skin side down, in a baking dish or on a baking sheet. Brush the tops of the squash (the flesh and especially the cavity) thoroughly with olive oil using a pastry brush. Place two to three garlic cloves in each cavity and drizzle them with a little more oil. Sprinkle squash with salt and pepper. Bake for 50 to 60 minutes, or until squash flesh comes up easily when scraped gently with a fork, and garlic is soft and lightly browned. Let cool for a few minutes and serve.

Kate cuts acorn squash like a pro


2 responses to “What We Ate: Roasted Garlic Acorn Squash

  1. looks yummy. squash looks okay too.

  2. Sounds delicious! I made this great Moroccan-style stuffed acorn squash over the weekend.

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