I am a member of a winter CSA provided by a local produce farm. Every other week I pick up a box of mixed and matched cool-weather goodies. There’s always a bag of hearty greens from the greenhouse that I eat as a salad. But then I’m left with all sorts of root vegetables and squashes, and quite frankly, I start to run out of ideas for things like beets and acorn squash. I was wondering how else I could cook the latter when I bumped into some friends at the market.
Kathy Brennan and Caroline Campion, stalwarts in the food-writing world (they've contributed to Saveur, Gourmet, and others), were selling their new cookbook, Keepers. As I thumbed through a copy, I came across a recipe for acorn squash. Keepers is a collection of their weeknight meals, those that can be made quickly and simply but are still delicious. You know, the keepers. Their version of the roasted squash is halved and filled with jalapeño-lime butter. Since my CSA box had neither jalapeño nor lime, I switched things up and used garlic and parsley. Keepers’ recipe is infinitely adaptable, so stir whatever flavorful ingredients you have on hand into some butter, and use that.
Garlic–Parsley Butter Roasted Acorn Squash
2 acorn squash
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 garlic clove, finely chopped
1/2 teaspoon dried red pepper flakes
2 tablespoons chopped flat-leaf parsley
Preheat the oven to 425°F.
Halve the squash, and scoop out the seeds. Rub the oil all over the squash, and then sprinkle the cut sides with a large pinch of salt and pepper. Roast the squash, cut sides down, on a parchment- or Silpat-lined baking sheet until golden and tender, 35 to 40 minutes.
While the squash roasts, heat the butter in a small saucepan over medium-low heat. Then stir in the garlic, pepper flakes, and 1/4 teaspoon salt, and cook until the garlic is translucent, about 4 minutes. Divide the garlic between the squash halves, and sprinkle with parsley. Serve.