Request Time

My husband normally brings leftovers for lunch everyday.  His co-workers often ask for recipes after seeing (or smelling) his lunch.  This one was requested by the lovely Michelle.  She remembered some Acorn Squash Risotto I made a few months ago.  It's an awesome side dish and one of my husband's favorites.  I roast the squash in advance and then add it in with the risotto after the step where you toast the arborio rice.  Use the risotto recipe in the post below this and just omit the sundried tomatoes and spinach.  Enjoy!

Roasted Acorn Squash

1 acorn squash, sliced in half with the seeds scooped out

1 Tbl butter, melted

1/2 cup orange juice

1 Tbl brown sugar

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

1/8 tsp pepper

Preheat oven to 400.  Place the two halves of acorn squash on a baking sheet, cut side up.  You can cut the bottoms of the squash halves to sturdy them if they are really wobbly.  Combine the orange juice, melted butter, and brown sugar.  Spoon the orange juice mixture on top of each piece of squash.  Most of the mixture will collect in the center of each piece.  Sprinkle the squash with the cinnamon, nutmeg, salt, and pepper.  Roast at 400 until the squash is very tender (approximately 40 minutes).  When the squash is cool enough to handle, scoop out the flesh and use right away for the risotto or refrigerate for later use.