Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, cumin rubbed roasted acorn squash with sage garlic butter. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Cumin Rubbed Roasted Acorn Squash with Sage Garlic Butter. Nothing is more perfect in the autumn than a roasted winter squash. Roasting really brings out their sweetness and nuttiness, and in combination with spices & herbs, they're out of this world!
Cumin Rubbed Roasted Acorn Squash with Sage Garlic Butter is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Cumin Rubbed Roasted Acorn Squash with Sage Garlic Butter is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have cumin rubbed roasted acorn squash with sage garlic butter using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Cumin Rubbed Roasted Acorn Squash with Sage Garlic Butter:
- Take 1 acorn squash (butternut or kabocha squash work too)
- Take 1 Tbsp olive or vegetable oil
- Take 1-2 tsp ground cumin
- Get to taste Salt & pepper
- Prepare 2 tsp sage
- Prepare 1 clove garlic
- Get 2 Tbsp unsalted butter
- Prepare handful pecans, walnuts or other nuts (optional - to garnish)
You need to stir vigorously at first to get things well incorporated into the butter. Continue stirring until everything is well mixed together. You can make the butter earlier and refrigerate if you like. Acorn Squash Gnocchi is an excellent way to use leftover roasted acorn squash in a lower carb version of the classic gnocchi.
Steps to make Cumin Rubbed Roasted Acorn Squash with Sage Garlic Butter:
- 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!
You just need roasted acorn squash, two gluten-free flours and salt! Turn squash to be skin side-up. Or add a teaspoon of Thai red curry powder mix (found in most grocery stores). Toss butternut squash on baking sheet with olive oil, rosemary, thyme, sage and season with salt and pepper to taste. Remove from oven add garlic and toss squash with a thin metal spatula.
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