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Jamie Stolper
Acorn squash is delicious, and much easier to prepare than people think.  Usually it is baked in the oven with butter and honey or maple syrup.  Here is something slightly different, not quite as sweet, adapted from a recipe by Sara Moulton on FoodNetwork.com.  I have reduced the butter or margarine way down (but not the flavor!) and cut the squash halves in wedges for easier serving and eating.  Enjoy!
3 medium acorn squash
1 1/2 tablespoons butter or pareve margarine, melted
2 tablespoons Dijon mustard
6 tablespoons honey
salt and pepper
Preheat the oven to 350 degrees.  Cut the squash in half vertically and scoop out and discard the seeds and strings.  Line a cookie sheet with aluminum foil and lightly grease it.  Place the squash halves on the foil, cut side down, and bake for 40 minutes.

While the squash is baking, mix the butter or margarine, mustard, and honey in a small bowl and set aside.  When the squash is tender (check by inserting the tip of a sharp knife), remove the pan from the oven and turn the squash halves over with a spatula.  Gently cut each piece in half, to make wedges.

Generously brush each wedge with the honey-mustard mixture.  Sprinkle lightly with salt and pepper if desired.  Return to the oven and bake for 5-10 minutes or until shiny and beginning to brown.  You can also broil for 3-5 minutes, but watch carefully to prevent burning.

Remove the pan from the oven and brush (or drizzle) the wedges again with any remaining honey-mustard mixture.  Serve hot.

Yield:  6 servings (12 wedges)


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