Well this is pretty cool. Look mom, I’m on BHG! Hey hey… I’m Chris, music teacher by day, dude food blogger and photographer of Shared Appetite pretty much the rest of the time. Sharing is caring, and I love creating recipes that bring people together around the table.
Fall is here. Thanksgiving is coming. Consequently, my Black Friday food coma awaits.
And sure, I’m with ‘ya America when it comes to all the apple and pumpkin love. I currently even have an IV of apple cider hooked up to my veins. Love that stuff.
But squash is also pretty darn great. And as the temperatures begin to drop, I go all sorts of Bubba Gump on squash in our house. Butternut squash and spaghetti squash are definitely two of my faves, but I’m also a huge fan of acorn squash. It’s fantastic when roasted and makes for one heck of a side dish.
Roasting is one of the easiest ways to cook up that healthy vegetable stuff. And good news, it’s also one of the tastiest. All those natural sugars get all hot and caramelized. It basically transforms vegetables into the best versions of themselves possible.
I used BHG’s recipe for Caramelized Acorn Squash and gave it a few personalized twists. I’m a huge fan of a bit of spice, so I added some ancho chili powder. Now don’t worry. Ancho chili powder isn’t really spicy… it’s very earthy and smokey with just a little heat.
My wife Asheley is a big fan of pomegranates, so being the loving and caring husband I am, I swapped out a bit of the brown sugar and added in some pomegranate molasses to the glaze, as well as some fresh pomegranate arils to the finished dish for garnish and little pops of fresh, tart flavor.
So just to review all my changes to this awesome Caramelized Acorn Squash recipe…
- Cut the acorn squash into 1″ slices prior to roasting. Toss with 1 tablespoon olive oil, 1/2 tablespoon ancho chili powder, and season with Kosher salt.
- Roast the acorn squash slices at 400°F until tender (about 25-30 minutes).
- Only use 2 tablespoons of butter, 2 tablespoons of brown sugar, and add 2 tablespoons of pomegranate molasses to glaze.
- Add pomegranate arils and chopped parsley to finished dish for garnish.
Oh, you’re still here, huh? Go get your ancho-pomegranate flavor party on with this Caramelized Acorn Squash recipe. And then profess your acorn squash love from the highest mountains (i.e. Facebook). Thanks y’all! Have a very happy and blessed Thanksgiving!
Hi, BHG.com readers! My name is Kristin Porter and I’m the blogger behind IowaGirlEats.com, where I share mostly-healthy, quick-fix, seasonal recipes, with the occasional decadent dessert thrown in. Because what’s life without a little dessert? That’s another post, though, as today I want to talk to you about squash.
I know, I know. Don’t everyone get too excited at once!
Seriously though, while the squash I remember eating growing up was that of the boiled and mushy variety, over the past several years I’ve learned just how mouthwatering and versatile squash can be. In-season, inexpensive, and currently in every grocery store across the country, there’s nearly no limit to the number of ways you can incorporate everything from butternut and acorn squash, to spaghetti and buttercup squash into your weekly menu.
- Enhance the natural sweetness of acorn squash by roasting then glazing squash halves with a decadent cinnamon-drizzle, like in Caramelized Acorn Squash.
- Swap carb-filled pasta for nutritious, crisp-tender strands of spaghetti squash then pair it with hearty chili, like in Spaghetti Squash with Chili.
- Puree slowly simmered buttercup squash with zingy ginger then top with crisp, chopped apples for a creamy and unique fall soup, like in Ginger-Squash Soup.
One of the most popular varieties of fall and winter squash, which also happens to be my favorite, is butternut squash. Sweet and luxurious when roasted or steamed, and extremely high in vitamins and minerals to boot, butternut squash can be used in everything from silky soups and sweet tarts, to smoothed over Shepherd’s Pie or swirled into spaghetti.
Recently I bought a gorgeous organic butternut squash at the market, and used it to whip up Butternut Squash Mac and Cheese, which my husband and I enjoyed on a cozy Sunday afternoon before the start of a crazy week.
Mac and Cheese is a fall and winter staple at my house, and I love finding new and different ways to jazz it up.
This recipe, which combines hearty rigatoni pasta with velvety butternut squash, smoked gruyere cheese, salty bacon, and sweet onions, is one of the most unique Mac and Cheeses I have ever tried, and will totally tickle and satisfy your taste buds.
A little sweet, a little salty, crunchy, creamy, and over-the-top decadent, I hope you’re able to enjoy this dish, and all the wonderful varieties of fall and winter squash sometime this season!