Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, cumin rubbed roasted acorn squash with sage garlic butter. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Baked acorn squash topped with butter and garlic is a quick and easy side dish for the autumn dinner table. I brushed it with some melted garlic butter sprinkled it with paprika and freshly ground pepper and returned it to the oven for a few more minutes just to brown the top a little. Go beyond butter and brown sugar with this Herb-Roasted Parmesan Acorn Squash that's perfect for your holiday table.
Cumin Rubbed Roasted Acorn Squash with Sage Garlic Butter is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Cumin Rubbed Roasted Acorn Squash with Sage Garlic Butter is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook cumin rubbed roasted acorn squash with sage garlic butter using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Cumin Rubbed Roasted Acorn Squash with Sage Garlic Butter:
- Prepare 1 acorn squash (butternut or kabocha squash work too)
- Get 1 Tbsp olive or vegetable oil
- Get 1-2 tsp ground cumin
- Prepare to taste Salt & pepper
- Make ready 2 tsp sage
- Get 1 clove garlic
- Get 2 Tbsp unsalted butter
- Get handful pecans, walnuts or other nuts (optional - to garnish)
Rinse the sage and pat dry. Mix the squash with the olive oil and sage. Melt butter in a small saucepan over medium heat. Scoop the cooled acorn squash flesh into a large bowl.
Instructions to make Cumin Rubbed Roasted Acorn Squash with Sage Garlic Butter:
- Ingredients! Go ahead and preheat oven to 450F/230C. Wash off any dirt from the squashes skin. Cut the squash in half with a heavy knife and scoop out the seeds.
- Drizzle a little oil over the inside of the squash halves, sprinkle with a good amount of cumin and some salt & pepper. Rub it in with your hands.
- Lightly grease baking pan with oil. Place squash, cut-side down, onto the pan.
- Bake for 35-45 minutes until it's soft enough to easily pierce with a fork. Remove from oven and let cool.
- Slice garlic thinly and chop up the sage leaves if using fresh ones. On medium-low heat, melt about 2 Tbsp butter in a pot or pan. Add garlic and sage.
- Fry sage and garlic until garlic is light brown. The butter may brown a little but that's okay. Just keep an eye on it so the butter or the garlic doesn't burn! Remove from heat when finished.
- Cut squash into smaller wedges if desired and arrange on a plate.
- Pour over the sage-garlic butter with a spoon. Add salt & pepper if needed.
- As an option, garnish with pecans, walnuts, hazelnuts, etc. for extra nutty taste! Yum!
Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Roasted Acorn Squash - Throughout the fall and winter, I roast various kinds of squashes, then toss with Place squash on a large baking sheet lined with parchment paper. Toss with ghee and sea salt. If I win the turkey, it will be generously rubbed with butter and herbs, stuffed with more herbs.
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