Acorn Squash Recipe
butternut squash | nutmeg cream | roasted pepitas | cherry reduction | chives
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Ingredients
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Squash
Nutmeg Cream
Roasted Pepitas
Cherry Reduction
Garnish
Method
Preparing the Squash
- 1
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt. Roast in the oven for about 45-50 minutes, or until the flesh is tender and can be easily pierced with a fork.
Making the Nutmeg Cream
- 2
Whip the Cream
In a mixing bowl, combine the heavy cream, ground nutmeg, and salt. Using a hand mixer or whisk, whip the mixture until soft peaks form. Be careful not to over-whip, as you want a light and airy cream.
Roasting the Pepitas
- 3
Making the Cherry Reduction
- 4
Cook the Cherry Reduction
In a saucepan, combine the fresh cherries, sugar, and water. Bring to a boil over medium heat. Reduce the heat and let it simmer for about 15-20 minutes, or until the mixture has thickened slightly. Stir in the balsamic vinegar and cook for an additional 5 minutes. Remove from heat and let it cool slightly.
Plating the Dish
- 5
Assemble the Dish
Once the butternut squash is roasted, scoop out the flesh and place it in a bowl. Mash it lightly and season with salt if desired. Plate the mashed squash, drizzle the cherry reduction over the top, add dollops of nutmeg cream, and sprinkle with roasted pepitas. Finish with chopped fresh chives for garnish.
