Acorn squash gone wild
Here is a good recipe for either acorn or butternut squash. It is a Mario Batali recipe though I don't remember the source.
Here are the ingredients:
2 medium butternut or acorn squash, peeled, seeded and cut into 1-inch slices
Salt and pepper
4 tablespoons plus 4 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1/2 medium red onion, sliced paper thin
1/2 teaspoon red chile flakes
1 tablespoon dried oregano
1 clove garlic, sliced paper-thin
1/4 cup fresh mint leaves
Roast the squash pieces at 450F in 4 TBL of the oil and s&p until tender but not too soft. Stir together the remaining oil, vinegar, onion, chile flakes, oregano, and garlic and season with salt and pepper. Remove the squash from the oven and pour the marinade over. Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint leaves, and serve. This dish can be made earlier in the day but should not be refrigerated.
This is a really tasty and different way to enjoy the winter squashes. I like that it is good served room temperature.
This is more of an autumn recipe, but my family loves an acorn squash/apple casserole. Bake the squash (or nuke in microwave) till soft. Scoop flesh into large bowl, mash with lots of butter, brown sugar, touch of nutmeg, allspice, cinnamon, few T maple syrup. Grease large 9X13 pan really well, add squash mixture. Peel and slice some tart apples (I like Granny Smith), toss with melted butter, some granulated sugar, arrange over squash puree. Top casserole with crushed cornflakes, mixed with finely chopped pecans, cinnamon, brown sugar and melted butter. Bake until crumbs are golden, about 30-45 min @ 350-375.