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| Savory not Sweet |
I've made this dish twice now, and keep thinking about making it again. I have never had acorn squash this way. The blue cheese is an unexpected delicious element.
It came from Sarah Leah Chase's, of Silver Palate fame, cookbook called New England Open House from 2015.
I've changed her recipe quite a bit. She used sage, but I prefer my thyme version as sage can be overpowering. She uses regular cream blue cheese but the Smokey Blue Cheese from Oregon is fantastic, if you can find it. I added porcini powder, too, for some umami.
---Barbara
Acorn Squash with Smokey Blue Cheese
(adapted from New England Open House Cookbook)
Serves 2 to 4
1 medium acorn squash
olive oil
salt and pepper
porcini powder (optional)
2.5 - 3 ounces blue cheese (Smokey Blue)
1/2 t. dried thyme (or 4 small sage leaves, slivered)
Preheat the oven to 350 degrees. (she does it at 400 degrees)
Cut the squash in half, remove the seeds. Cut in half again. Lightly oil all sides of the squash, especially the outside green skin. Add salt and pepper to the flesh. Sprinkle porcini powder onto the flesh, too. Add the thyme or the sages leaves. Pile on the blue cheese.
Add a little oil to the baking pan to keep them from sticking. Place in one layer, with lots of space around each wedge.
Roast until the sides are starting to caramelize, and the flesh is tender, about 45 minutes to an hour. The cheese should be completely melted.
Serve hot with a spoon for scooping out the flesh.
B