Roast Acorn Squash, Roasted Acorn Squash Recipe, How to Roast Acorn Squash

http://thrillbillygourmet.com/ for the website, and http://goo.gl/E960dK for the Happier Holidays Cookbook! Roast Acorn Squash, Roasted Acorn Squash Recipe, How to Roast Acorn Squash Check out this easy and delicious recipe for roasting acorn squash - one of the best of the fresh fall vegetables, and perfect for either the holiday table or as a great everyday side dish! Walter: Jan, what have you got going on with all these weird looking things laying around on the counter? Jan: They are a little bit weird looking, but that's why I thought I'd bring them to you because I want to show you how to use this stuff. It's so delicious, and it's so good for you and it's easy. Walter: Easy. Jan: Doesn't get any better than that. Walter: I'm for easy. Jan: All right. So we've got acorn squash. Walter: Yeah. Jan: And, you know, they're just coming into season, and I just cut that in half. Now this is all you have to do to use this. Okay. All I do is scoop it out, just like that. Okay? Walter: Yeah. Jan: That's all you do. You can toss that stuff. But these seeds, if you roast them, like pumpkin seeds, they are absolutely delicious. Walter: Well, I would roast them like I do pumpkin seeds. That is I would throw both of them out. Jan: Oh, well, which won't do a thing for you. Walter: It won't do a thing for me. Okay. Jan: All right. So, now in this case, all I did was scored these. Walter: To help all the good stuff you're going to put in them, get down into the flesh? Jan: It's going to get all the way down in there. All right. So I've got about a teaspoon, probably kited my teaspoon a little bit, but a teaspoon of butter in each one. Walter: But some butter. Jan: Some butter, a little bit, and a little bit of water, maybe a quarter to a half a cup. Walter: Sort of steams them as they cook. Jan: Right. Now, I've got some kiddos that I'm trying to talk into eating more vegetables, and one of the nutritionists I talked to said, if you have to sweeten it up to get them used to it, go right ahead. So I take that as license to turn this into dessert, and actually, it is good enough that if you wanted to, you could serve it as dessert. Walter: Yeah. Jan: You really could. Walter: But it also makes a great side dish, particularly with things that are a little spicy. Jan: Oh, yes, that would be delicious. Of course, I would sit there and eat it by myself. Walter: Well, now I have to tell you. I asked like I didn't know anything about this, but the truth is this is the way my grandmother cooked acorn squash. Jan: Well, and this is the . . . Walter: Which she grew. Jan: I haven't grown it and I don't . . . Walter: Now that's honey, right? Jan: This is honey. You can use maple syrup too. I love maple syrup, but I have a couple of teenagers at my house that decided to fix pancakes yesterday. So we're going with honey. Walter: As we always said in the old country, "Life is like that." Jan: Well, and especially at my house. All right. So a little pinch of cinnamon and you don't need much. Walter: No. Jan: So we've got a 400 degree oven. And the one thing I will say about this stuff, you want to give it plenty of time to get done all the way through. If you don't have it cooked fully, it's not very nice. Walter: It is not. Jan: So about an hour to an hour and fifteen minutes and you want it super tender. You want it so that your fork will go in easily. And this is what you get. It's almost candied, and it's the most fabulous stuff ever. Yeah, it really is. Walter: And did you put a fork out for me? No. That's all right. That's all right. Jan: I can find one real quick somewhere. Walter: I'm not the sort that would complain. Jan: It's kind of a mix between a pumpkin pie and a candied apple. Walter: Well, and again, it's classic. It's something that we've done with just enough change to really make it modern. Jan: That's right. Walter: And it's good. It's also nutritious. Jan: Oh, it's fabulous. B vitamins and vitamin A. Walter: And beta-carotene. Jan: Beta-carotene. And yummy, yummy, yummy on top of all that. Walter: And that's not bad when we get things that are really good. Jan: Yes. Walter: That even a kid would eat. Jan: Yes and mine do. So I can prove it. Walter: And it's still nutritious as well. Jan: Yes. Walter: I like that. Jan: That's the best of all worlds. Walter: Folks, we'll tell you exactly how to cook this. Go to Chef's Recipe. 6450 Papermill Drive, Knoxville, Tennessee 37919, send a self-addressed, stamped envelope, or you could go to Local8Now.com. For FACEBOOK: http://www.facebook.com/TheThrillbillyGourmet For TWITTER: https://twitter.com/TheThrillbilly or: https://twitter.com/JanCharles For PINTEREST: http://pinterest.com/jancharles/ And of course, subscribe here on YouTube, ask a question or leave a good comment below, and THANK YOU for stopping by!