Roasted Acorn Squash
By: Julie Cecchini
Published: Tuesday, September 30, 2014 - 4:01pm

Ingredients




2 med acorn squash (this would work with a small pumpkin too)
3 tbsp Earth Balance (soy butter)
2 red onions,sliced
1 tbsp Olio do Panne
1 clove minced garlic (optional)
12 anchovy flats (optional)
1 cup cooked lentils (optional - I love to use beluga lentils)

Preparation

1 Preheat the oven to 375 f. 2 In a large skillet over medium heat melt the butter; saute the onions. 3 Stirring occasionally, cook the onions for 8 minutes or until they start to get translucent. 4 Add the Olio do Panne, anchovies and lentils. 5 Cook the mixture for 2 more minutes; then remove the pan from the heat. 6 Another way to do this is put the onions, spice and lentils in a rice cooker and cook on the steam setting. 7 Cut acorn squash in quarters. 8 Spoon the seeds and stringy middle out of the squash, and discard. 9 Top each quarter with a generous portion of the onion mixture. 10 Roast them cut side up on a baking sheet for 50 min or until the flesh is just tender. 11 Let the squash cool for 20 min. 12 Season it with salt and pepper to taste. 13 Serve the squash hot.

About

Mama was in charge of the food.  For him she suggested her special stuffed peppers, for me roasted acorn squash straight out of her garden.
As was our custom, we shared.  It was a meal that melted in our mouths, soothing the tension of our last goodbye.