There's something really wonderful about acorn squash to me. It was a side dish I got excited about growing up. Butter. Brown Sugar. What's not to like? I came across a recipe by the one and only Jamie Oliver that I wasn't too sure of...but with the items in my fridge it seemed worth while to give it a shot. This would be a more savory rendition with a kick. Sure- sock it to me.
- 4 small acorn squash
- 1 teaspoon dried oregano
- 1 level teaspoon coriander seeds
- 1 to 2 dried red chilies, chopped, to taste
- A pinch of ground cinnamon
- 8 sun-dried tomatoes in oil
- Sea salt and freshly gound black pepper
- 9 ounces tasty crumbly goat's cheese or feta cheese
Slice off the top part of the squash, where the stalk comes out, leaving you with a lid for each. Scoop out the seeds and discard them. Crush up all the herbs and spices in a mortar and pestle or if you don't have one because you think it'd be a really great Christmas present and you're holding out- grind them all around with the back of a spoon.
Drain the sun-dried tomatoes, reserving the oil. Drizzle a little of the oil into each of the squash and use your fingers to smear it round the insides. Season the inside of each squash with salt and pepper, followed by a sprinkling of the spice mixture. Finely chop up the sun-dried tomatoes and add these to the squash, giving each one a little mix around. Place the lid on top of each squash. Place in a baking dish and roast in the preheated oven for around 45 minutes to an hour, until the flesh inside is soft.
Take your squash out of the oven. Sprinkle some feta or goat cheese and enjoy.
The chillies added a kick for sure and overall I thought it was a great success. I love the deep color of the squash when it's roasted and think this would serve a vegetarian quite well. Happy cooking!