A while ago, a buddy of mine made us this incredibly easy and tasty dish that made use of acorn squash.
If I didn’t know any better, I’d assume most squash tastes the same and might be kind of intimidating to cook.
I actually cooked a pumpkin squash last week! It was the first time I’d ever eaten a pumpkin in that capacity. Or I guess I should say it was the first time I’d used a pumpkin for something besides carving and/or smashing. It was really good! Squash is such a versatile ingredient, and each tastes a little different. When roasted, it gets so wonderfully sweet and tender.
So, let’s make use of the tasty Autumn bits with this week’s dish:
Roasted Acorn Squash with fromage blanc and toasted hazelnuts
If you can’t find fromage blanc, you can use regular goat cheese, no biggie there. Goat cheese pairs really well with sweet dishes, and tops the roasted squash perfectly.
If you can’t find hazelnuts, you can also use pecans or something of the like. Make sure you buy them raw and roast them in the oven. Freshly roasted hazelnuts are a thing of beauty, just watch them or they will burn!
Set your oven to 350 and roast for 8-10 minutes. Watch them closely as they near their end as they tend to burn quickly. After the hazelnuts have cooled, put them in a dish towel and rub “ferociously ” until the skins have come off. This tends to be the easiest way to take the skins off — at least in my short experience of using this [specifically] Pacific Northwest ingredient. Local PNW’ers are very proud of their hazelnuts.
For the squash, pre-heat your oven to 350.
Cut the squash in half, scoop out the insides and cut once more giving you four pieces per squash.
Cover with olive oil, salt and pepper. Roast skin side down for 40-45 minutes.
After the squash has cooled slightly, sprinkle the goat cheese. Crush up a few of your hazelnuts and add on top of the goat cheese. Top with a little olive oil and serve!
You can eat this as a main dish or as a side.
Enjoy and Happy Halloween from Southern Belly — mwhahaha!