Ingredients :
- 1 acorn squash (butternut or kabocha squash work too)
- 1 Tbsp olive or vegetable oil
- 1-2 tsp ground cumin
- to taste Salt & pepper
- 2 tsp sage
- 1 clove garlic
- 2 Tbsp unsalted butter
- handful pecans, walnuts or other nuts (optional - to garnish)
Method :
- Ingredients! Go ahead and preheat oven to 450F/230C. Wash off any dirt from the squashes skin. Cut the squash in half with a heavy knife and scoop out the seeds.
- Drizzle a little oil over the inside of the squash halves, sprinkle with a good amount of cumin and some salt & pepper. Rub it in with your hands.
- Lightly grease baking pan with oil. Place squash, cut-side down, onto the pan.
- Bake for 35-45 minutes until it"s soft enough to easily pierce with a fork. Remove from oven and let cool.
- Slice garlic thinly and chop up the sage leaves if using fresh ones. On medium-low heat, melt about 2 Tbsp butter in a pot or pan. Add garlic and sage.
- Fry sage and garlic until garlic is light brown. The butter may brown a little but that"s okay. Just keep an eye on it so the butter or the garlic doesn"t burn! Remove from heat when finished.
- Cut squash into smaller wedges if desired and arrange on a plate.
- Pour over the sage-garlic butter with a spoon. Add salt & pepper if needed.
- As an option, garnish with pecans, walnuts, hazelnuts, etc. for extra nutty taste! Yum!
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