![]() Add the ginger and nutmeg, stir to combine. Add the coconut milk, process until very smooth. Using a hand immersion blender, puree the soup until smooth. Place in the oven and bake for 30-38 minutes or until tender and browned. Drizzle the mixture over the squash until its evenly coated. In a small bowl combine oil, parmesan, parsley, salt, garlic powder, thyme, cayenne, and pepper. ![]() Add the roasted acorn squash and 2 cups of vegetable stock to the soup. Lay the acorn squash on a baking sheet with parchment paper. This is one of those “fun to make” dishes, by the way. Cover and cook until the carrots are soft and tender, about 10 minutes. But if your family is close like mine, they won’t be afraid to share. If the squash are large, they might be a little to big for one person. In a small bowl, combine the butter, chili powder, cumin, salt, and brown sugar. Roast the acorn squash slices in a preheated oven for 5 minutes, flip, then brush with the maple olive oil. Sprinkle half of the mixture over the squash slices. Pulse the brown sugar and pecans in a food processor with salt, pepper, and cayenne until finely ground. Line a rimmed sheet pan with parchment paper. Stir together the olive oil and maple syrup then brush over the squash slices. While some folks might prefer to scrape out the individual halves into a large casserole dish, I prefer to serve them straight out of the oven. Preheat the oven to 400☏ with a rack in the center position. The results is a soft, flavorful squash that’s dripping with all the good things in life. This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt…then you bake it. I’m a real squash fanatic, whether it’s pumpkin, butternut, spaghetti, or acorn (or zucchini or summer squash, for that matter) so I’m always looking for great ways to prepare it that’s a little set apart from the fray. Heat the oil in a stock pot and add the onion, garlic and dry seasonings. ![]() Roast until lightly browned and tender, turning once, 35 to 40 minutes. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Today’s offering is Baked Acorn Squash, something I’ve made off and on for years, and something about which I fantasize during the years I don’t make it. Arrange slices flat on 2 large baking sheets. Roast until the halves are caramelized and roasted around the edges, 45 to 60 minutes. Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme. So far this fall I’ve added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. I wanted to begin cooking Thanksgiving food early this year so you’d have plenty of time to read, examine, and even practice dishes beforehand, if you’re into that sort of thing. Rinse the acorn squash, cut in half lengthwise, and remove seeds. And…the holiday dishes continue here on P-Dub Cooks. Line 2 rimmed baking sheets with parchment.
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