As I sit here on my bed, otherwise known as my office, Sunday light streaming through my window and Sam Cooke bopping from my speakers, I can’t think what to write. My toes are tapping and I want to go outside. I suppose I’ll just get straight to the squash.
I know come February I’ll be entirely sick of it, but I can’t help it – I’ve started in on the cool weather squash. Smooth or nubbly, dark green or deep orange, long-necked or squat – I need the squash. In my kitchen. Pretty much now.
Hearty and versatile, winter squash keeps forever and goes both ways in the sweet or savory department, as happy in a bowl of soup with croutons as it’d be in a slice of pie, topped with toasted marshmallow.
But, I’m getting ahead of myself. Let’s just take things real slow. Let’s start with roasting. Maybe topping with sharp arugula and parmesan. There’s still plenty of time for pie.
Roasted Acorn Squash & Arugula
These squash “bowls” would be a beautiful first course at a dinner party or, on their own, would make a perfectly delicious light lunch or dinner.
- 2 medium acorn squash
- olive oil
- salt and pepper, to taste
- 4 pats of butter
- 1 teaspoon fresh thyme, rough chopped
- 4 large handfuls arugula
- 1 wedge of parmesan cheese
- 1 lemon
Preheat the oven to 350 degrees F. Line a cookie sheet with tin foil.
Cut the acorn squash in half, horizontally (your knife should be perpendicular to the squash’s vertical grooves), scoop out the seeds – you will be left with four pieces of squash that look a bit like bowls. (If you want, keep the seeds, clean them, salt them and toast them — they’d be delicious on top of the arugula here. If you don’t feel like bothering, we’d be in the same boat.)
Place the squash, cut side up, on the foil-lined baking sheet, and drizzle lightly with olive oil. Place a pat of butter in each squash bowl, and sprinkle with salt, pepper and thyme. Roast the squash in the oven until lightly browned and fork tender, about 40 minutes.
While the squash is roasting, place the arugula in a medium sized bowl. Squeeze the juice from 1 lemon over the arugula and drizzle with a bit of olive oil, then sprinkle with salt and pepper. Toss lightly.
When the squash are out of the oven, let them cool slightly before placing the halves on plates, piling arugula high inside the “bowls,” and shaving parmesan cheese on top. Serve immediately.
Makes 4 pieces.