his is a lovely and simple side dish that would be wonderful at Thanksgiving or any other meal this fall and winter. It looks most elegant in individual four-ounce ramekins. Use a large heavy knife to cut the squash in half and don't forget to toast the pine nuts before mixing them into the squash.
- 1 acorn squash (about 2 1/4 pounds), halved lengthwise, seeds and strings removed
- 1 teaspoon Napa Valley organic olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 large cloves Melissa's organic garlic
- 2 tablespoons Melissa's organic pine nuts, toasted
- 3 tablespoons Reggiano Parmesan cheese, shredded
Preheat the oven to 400? Fahrenheit.
Measure out 1/2 teaspoon olive oil into each squash half and quickly brush olive oil onto cut sides of squash and season with salt and pepper. Lay squash cut sides down on a baking sheet and place garlic next to the squash. Bake for 30 minutes, or until tender when pierced with a fork.
Remove squash from the oven. Carefully scoop the flesh out of the skin and into a mixing bowl. Squeeze the soft garlic out off the crispy skin. Mash the squash with the soft garlic and mix in pine nuts. Divide among five half-cup ramekins or mash into a gratin dish. Sprinkle tops with cheese and bake 15 more minutes, until tops are brown. Serve hot.
Each 1/2-cup serving contains:|