Saturday, November 10, 2012

Acorn Squash with Walnuts

Broder's Deli has a divine squash walnut soup, which I miss horribly since moving out of the neighborhood! But, I roasted a squash last week, slightly drenched in olive oil, salt and pepper and after taking it out of the oven, I remembered the walnuts. So I added a bit of butter to the hot squash, then chopped walnuts and sprinkled them on top.

It was almost like dessert!

Cut the squash in quarters, scoop out the center and seed. Put in a small baking / roasting pan. Drizzle with olive, sprinkle with sea salt and pepper. Bake about an hour at 350. Remove from oven, add a teaspoon of butter to the center and sprinkle with chopped walnuts or pecans.


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