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Allium Affection - Roasted Acorn Squash With Garlic & Sage & Garlic Again

For years, I’ve been looking into the health benefits of everything in the allium family, but particularly allium sativum - garlic. It’s rich in sulfur compounds which can lower cholersterol and blood pressure, it contain phytonutrients and actually have so many health properties that some healing traditions like Ayurveda consider them medicinal.

And then I realized that all that research, while true, was one big rationalization. I just love it. And I’m always looking for new ways to use it, prepare it, consume it.

If you want to read more about the powerful properties of garlic, Time.com and DrScottHealth have interesting lists.

But if you’re just looking to taste something yummy, try this super easy squash dish. The garlic, though it’s quite a quantity, is roasted with the squash so it’s sweet and unctuous, not hot or biting at all.


INGREDIENTS

2 acorn squash, halved lengthwise, seeds removed, sliced crosswise 1/2” thick

2 heads of garlic

several sprigs sage

1 tablespoon paprika

3/4 cup extra-virgin olive oil

3/4 tsp. kosher salt

2 Tbsp. good white wine vinegar, like Champagne Vinegar or Chardonnay Vinegar


METHOD

Place a rack in middle of oven and preheat to 350.

Toss squash, garlic, sage, paprika, oil, and salt in a shallow baking dish to combine. Make sure to get some of the oil inside the cut garlic heads. Then turn garlic cut side down, and roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60–70 minutes.

Let cool slightly, then sprinkle vinegar and serve with some roasted garlic.



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