Recipe by Dr. Jenny
Found this online from the Mayo Clinic. DH and I thought this was a great way to prepare acorn squash. We really enjoyed it. We had a large (2-lb) acorn squash, so we just used one. The recipe says it serves 4, but DH and I ate it all, so I am saying it serves 2-4.
- 2 small acorn squash, about 2 lbs total weight
- 3 teaspoons extra virgin olive oil
- 1⁄4 teaspoon salt
- 8 garlic cloves, halved
- 1 tablespoon pine nuts
- 1⁄4 teaspoon fresh ground black pepper
Directions See How It's Made
- Preheat the oven to 400°F Coat a shallow baking dish with cooking spray.
- Cut the squash crosswise into rings 1/2 inch thick, leaving the peel intact. Scrape the seeds out of the center of each ring and discard. Place the rings in the prepared baking dish in a single layer, allowing them to overlap slightly. Brush with 1 1/2 tsp of the olive oil, and sprinkle with 1/8 tsp of the salt. Bake for 15 minutes.
- Meanwhile, in a small bowl, mix the garlic and pine nuts with the remaining 1 1/2 tsp olive oil. Sprinkle the garlic and pine nuts evenly over the squash rings and continue baking until the squash is tender and the pine nuts are lightly browned, about 10 to 15 mins longer.
- Season the squash rings with the remaining 1/8 tsp salt and the pepper. Serve immediately.