Roasted Acorn Squash with Sage and Nutmeg.
I’ve been waiting such a long time to share this recipe with you.
While I was eating this dish in early August — summer still pouring down on us — it occurred to me that there might be a bit of resistance in my pushing roasted acorn squash upon you too prematurely. But, alas, fall is finally here. I know because my coconut oil has assumed a new solid state. And because my Pinterest feed is, once again, swarming with “cute boots,” pumpkin spice muffins, and clever school lunch ideas.
These are just some of the ways in which I mark the seasons.
Now, when can I put up my Christmas tree?
Roasted Acorn Squash with Sage and Nutmeg — Gluten-free, Paleo, and Whole30 compliant.
For two to four.
- 2 acorn squash* (see note)
- 2 tablespoons melted ghee or other high-heat cooking fat
- 2 teaspoons dried sage
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- Sea salt + cracked black pepper
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with foil. Cut each squash in half and remove the seeds. Cut each half into four crescent moon-shaped pieces, and place them on the baking sheet, skin-side down. You want each wedge to sit on the pan like a very straight smile so, if you need to, cut just a bit from the bottom of those less cooperative pieces to ensure they sit flat on the pan.
With a pastry brush, lacquer each wedge in melted ghee. In a small bowl, toss together the sage, nutmeg, and garlic powder, and then sprinkle the mixture on the buttered squash wedges, distributing evenly. Salt and pepper well and then bake for 45 or 50 minutes, until the squash is golden and softened, just a bit crunchy on the edges.
You can peel the squash if you’d like, but the skin is edible and gets quite soft as it roasts, so I’d suggest leaving it on.