Siracha Salted Acorn Squash

You might think fall in New England means an end to seasonal, fresh produce - but honestly, its my favorite season for CSA deliveries. This box of gorgeous bounty comes to my house each week - just look at all those colors!

This week we are enjoying kale, radishes, tomatoes, green leaf lettuce, apples, parsley, sweet potatoes, cabbage, eggs and of course acorn squash!



Such a versatile vegetable - whether you want to create a complete meal using the squash as a vessel for delicious fillings like my Ground Pork-Kale Stuffed Acorn Squash, or pureeing for soups, or using as a side dish like today's recipe - it lend itself to many flavors and uses.


This recipe came to me after my dear friend, Nora picked up some Siracha salt for me at The Salt Cellar - a lovely store in Portsmouth, NH where you can purchase all kinds of flavored salts. I hear the espresso and ginger root flavors are to-die-for, but knowing me so well - Nora picked me up Siracha! Once my CSA delivery arrived, I knew it would jazz up the acorn squash in the best way.


Siracha Salted Acorn Squash

1-2 medium acorn squash (assume 1 squash for 4 people)
Siracha salt (1/2 - 1 tsp)
fresh cracked pepper (1/4-1/2 tsp)
1 tablespoon olive oil per squash

1. Preheat oven to 425 degrees
2. Using a sharp kitchen knife, slice squash crosswise into 1/4 inch slices
3. Place on a large baking sheet in a single layer
4. Sprinkle with Siracha salt and cracked pepper
5. Drizzle with olive oil and thoroughly coat both sides of each squash with seasoning and olive oil. Use your hands - don't be a afraid to get a little messy!
6. Roast 20-25 minutes until squash is tender.

***Use this recipe as a guide - I realize not everyone will have Siracha salt on hand, so feel free to use any herbs and spices that your family likes. If you're a Siracha lover like me, then simply drizzle some on your squash once its finished roasting!***



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