Recipe Archives->Vegetables->Acorn Squash 10

Melted Golden Squash
Serves: 6

1-2 hard-skinned squash (acorn, banana, or butternut), about 3 pounds
3 tablespoon olive oil, or unsalted butter
1 finely chopped onion (about 1 1/4 cups)
salt and pepper (freshly ground) to taste
3 tablespoons finely minced citron
1/2 teaspoon ground cinnamon
chopped fresh mint, flat-leaf parsley or rosemary, optional

Preheat the oven to 375 F. Prick the squash with the tip of a knife
and place in a pan in the oven. Bake until tender when pierced,
about 50 to 60 minutes, depending on size. Remove from the oven
and, when cool enough to handle, cut in half. Scoop out the seeds
and fibers and discard. Scoop out the flesh and pass it through a
food mill placed over a bowl, or mash it with a potato masher. Warm
the olive oil or butter in a saute pan over low heat. Add the onion
and saute until very soft and sweet, about 15 minutes.  Add the
squash, season with salt and pepper, and add the citron or lemon
zest and cinnamon. Cook over very low heat, stirring often, until
dry, about 10 minutes. Transfer to a warmed serving dish and sprinkle
with mint, parsley, or rosemary, if you like.

Printable version: acorn-squash10.txt.