Over the weekend we went over to Dayleen's cousin Mackenzie and Jeremy's house to catch up and break bread together. And to hang out with their super cute kids! You know I couldn't pass up the opportunity to cook some of my favorites for them and that included this Roasted Acorn squash recipe I found at the www.jointhereboot.com site. Mine is pretty much the same except with more onions and mushrooms and less oil.
Brush on a little olive oil on the squash halves and put some sea salt and fresh ground pepper. Bake with the flesh side down at 450 for 25-35 minutes.
While that beautiful sweet squash is cooking, you can make up the filling. Saute the rest of the olive oil with the onions and garlic until the onions begin to turn translucent. Then toss in the mushrooms, sage, salt and red pepper flakes and continue cooking until the mushrooms begin to get soft. (I will admit I like to cook the heck out of my mushrooms.)
Yum!! Look at all that scrumptiousness. One time, when I made this I had to make a new batch of filling because I just kept eating it, it was so good.
Then you take the mushroom filling and scoop it inside of the roasted squash. Toss back in the oven and bake for 10 more minutes.
Voila! You have an amazing dinner (or for Mackenzie and Jer... a good side)
I eat it right out of the skin with a fork. You must try this!!
Roasted Acorn Squash
1 Acorn Squash
3/4 tsp. plus 1/4 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper
3 Tbsp. Olive Oil, plus extra for brushing
2 Garlic cloves, minced
1 1/2 large Portobello Mushroom, chopped
1 large Onion, chopped
2 tsp. Fresh Sage, finely chopped
Pinch Red Pepper Flakes, optional