Roasted Wright’s Farm Acorn Squash by Matt Joyce of PRIME at the Plaza

Roasted Wright’s Farm Acorn Squash by Matt Joyce of PRIME at the Plaza

·       Acorn Squash

1.     Split and seed acorn squash in half through the stem.

2.     Lay cut side down on a baking sheet and roast for 25­30 minutes at 350 degrees.

3.     Let cool and refrigerate until ready to use in your chosen preparation.

Preparation 1: Roasted Acorn Squash with Yogurt

·       1 TBSP Brown sugar

·       1 TBSP Ground cloves

·       1 TBSP Cinnamon

·       1 TBSP Nutmeg

·       1 TBSP Ginger

·       Honey or Maple Syrup

1.     In small bowl, mix ingredients

2.     Sprinkle roasted acorn squash half (bowl) with spice mix.

3.     Drizzle with your maple syrup or honey

4.     Fill ½ squash (bowl) with Ronnybrook Farm Dairy Maple Vanilla Yogurt

Preparation 2: Roasted Acorn Squash Pizzette

·       2 cups thinly sliced shallots

·       1­2 sprigs each thyme and rosemary

·       1⁄2 cup Balsamic vinegar

·       Stella Vallis Tomme Cheese­Chaseholm Farm Creamery

·       Roasted acorn squash: quartered and cut into bite sized pieces

1. Melt 1 TBSP butter or olive oil in a sauté pan on medium heat and add shallots.

2. Cook shallots until softened, about 3­4 minutes and add herbs and balsamic vinegar.

3. Cook until vinegar has almost evaporated and remove the herb sprigs.

4. Arrange squash pieces on baking sheet and top with shallots.

5. Sprinkle grated cheese over the squash and bake at 325 degrees

for 10 minutes.