This acorn squash dish is easy to prepare, quick to serve and a delicious accompaniment to a festive occasion or cozy night. We dressed the squash with cinnamon honey, as a healthier and more decadent alternative to brown sugar. This dish is just the right amount of holiday decadence.
Ingredients:
2 medium sized acorn squash, cut into quarters
2 t extra virgin olive oil
2 t Cinnamon Honey, to drizzle
pinch of salt
For the warm sauce:
6 T butter
8 sage leaves
1/2 c currants
3/4 c chopped walnuts
6 T Cinnamon Honey
pinch of salt
Procedure:
1. Preheat the oven to 400°.
2. Place the quartered squash on a sheet tray, drizzle with oil, honey and sprinkle with salt. Bake until knife tender, about 1 hour.
3. Prepare the warm sauce in advance, and reheat, or just before serving: In a small saucepan heat the butter at medium heat until foaming. Add in the sage and cook until crispy about 1 minute. Add in the currants, walnuts, honey and salt and cook 3 minutes more.
4. Remove the squash from oven, plate, and pour over the sauce just before serving.
