Weekly Basket #14
September 20, 2018
Clockwise from the top left corner: Carrots, rosemary, shishito peppers, spinach and baby chard, salad mix, cucumber, scallions, lemon thyme, plums and acorn squash.
1 acorn squash, sliced lengthwise with seeds removed
2 tbsp butter
2 tsp brown sugar
1 tbsp fresh rosemary
1 tbsp fresh lemon thyme
salt and pepper
Roasted Acorn Squash with Herbs
Preheat oven to 325 F. Place squash in a baking dish facedown. Add a little water to the bottom of the dish. Place in oven and cook for 30 minutes.
Remove from oven and increase oven temperature to 375 degrees Celsius. Turn squash face up and spread butter over each half of the squash, allowing any excess to collect in the middle. Sprinkle a teaspoon of brown sugar over each slice. Lastly, sprinkle with fresh herbs and season with salt and pepper. Return to oven and cook face up for an addition 10-15 minutes until brown and fork tender.