Rosemary Garlic Squash
This week I tested four different ways to enhance the ubiquitous fall squash, like acorn or carnival. I grew up adding butter and brown sugar to my baked squash... this time I was searching for savory flavors. I tried oregano, rosemary, marjoram, aleppo pepper, lime juice, chili sauce, pepper flakes, garlic, and of course, salt and butter. All of the combinations I tried were pretty good but one stood out; rosemary and garlic. My "chief taster" (and husband) LOVED this combo.
Carnival Squash: Epicurious: "Breed an acorn squash with a sweet dumpling squash, and you get a carnival squash. While the carnival squash's exterior resembles both of its relatives', its yellow flesh is mellow and sweet. Use it wherever acorn squash or butternut squash is called for in a recipe." If using carnival squash, baking time may take an additional 10 minutes.
- Acorn squash - 1
- Olive oil - 1 teaspoon
- Salt and freshly ground pepper - Sprinkle liberally
- Butter - 2 teaspoons
- Rosemary - 1 large sprig, fresh, finely minced
- Garlic - 1 large, or two small cloves, finely minced
- Pre-heat oven to 450 degrees F.
- Line sheet pan with parchment.
- Halve acorn squash and remove seeds and flesh in center of squash. Also, slice the stem end off so that when you flip the squash over it will be sitting level.
- Brush with olive oil and sprinkle with salt and freshly ground pepper.
- Place face down on parchment lined sheet pan.
- Bake 30 minutes.
- While the squash is baking, melt butter in microwave with minced garlic and rosemary.
- Remove from oven and turn the squash upright and score the orange flesh. Brush the butter/garlic/rosemary mixture over the (scored) flesh and return to oven for 15-20 minutes. Additional baking time will depend on size of your squash.